Make Ahead

A Warm Pan of Chickpeas, Chorizo, and Chèvre

May 21, 2021
4.5
11 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 6
Author Notes

This dish was born on a rainy day when I wanted something simple, warm, and comforting. It plays well with runny-yolked eggs, and works as well for brunch as it does for dinner. —Cristina Sciarra

Test Kitchen Notes

Forget any other meals you had planned for the day -- oh heck, for the week -- and make this right now. You will not regret it. This dish has a little something for everyone: a kick of spice from the chorizo, a hint of warmth from the roasted red peppers, heartiness from the chickpeas, a pop of green from the spinach, and some soothing creaminess from the chèvre. Sit down with a heaping portion and a fork and allow yourself to sink into its comfort. While you are at it, please send some my way -- I cannot stop thinking about it. —snowcitygirl

What You'll Need
Ingredients
  • 1/2 teaspoon olive oil
  • 2 cups baby spinach
  • 1 pinch kosher salt, plus more to taste
  • 1/4 teaspoon red wine vinegar
  • 1 small white onion, thinly sliced into half moons
  • 3 roasted red peppers, packed in oil, chopped
  • 5 cloves garlic, minced
  • 2 chorizo sausages, chopped
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons chives, chopped
  • 3 tablespoons parsley, chopped
  • 1/4 cup chèvre, crumbled
Directions
  1. Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.
  2. Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.
  3. Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Serve warm.

See what other Food52ers are saying.

  • msmely
    msmely
  • Tenely Smith
    Tenely Smith
  • Meg Gallagher
    Meg Gallagher
  • DianeZ
    DianeZ
  • Nicole
    Nicole
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.

82 Reviews

Heidi B. March 18, 2021
Admittedly, I, too crave this! I have made this several times with Spanish Chorizo (dry) 1/2 of a stick so probably 4 oz. Used a *very* small onion, lots of garlic, adjusted spices, put the spinach in at the end for a small wilt. A bit less goat cheese - maybe 2 ounces - and voila. Sooooo good.
 
Heidi B. March 18, 2021
Oh and forgot to add, added 1/2 cup of diced tomatoes in place of the red bell peppers - a good sub BTW.
 
msmely July 21, 2019
I always end up doing this with frozen kale. I thaw the kale out in the fridge so it doesn't cool the pan down too much and then add it in at the end. It can handle a bit of cooking without going weird and I never have fresh spinach on hand.

I usually end up pumping up the smoked paprika and cayenne to my taste. With a good stir after the chevre is added the creaminess mixes throughout with the flavored oil and the starches from the chickpeas, creating a wonderful sauce.
 
Tenely S. July 8, 2019
This is delicious! My first time using uncured chorizo. I used 10 oz bag of spinach and 2 cans of chickpeas to ensure leftovers. Next time I will add zucchini and maybe tomatoes.
 
Rebecca April 15, 2019
This was delicious! I substituted vegetarian sausage and red pepper oil for chorizo.
 
Angelasuppa February 3, 2019
This is a fantastic dish! I modified mine die to what I had in the fridge and substituted broccoli for spinach. I didn’t season with herbs just the spices. This dish was soo satisfying that after seconds I still craved more! Next time I will definitely go heavier on the greens. I wish I could post a photo of it. Serves closer to 4 as entree.
 
Meg G. September 26, 2018
Wow! This dish was incredible. Great flavor. Fairly quick to put together. Next time I would serve with baguette manchego and a salad. My boys found it too onion-y despite that I cut the amount in half which I strongly urge. This is a must-make!
 
DianeZ September 8, 2018
I made this as stated in the recipe, but wasn't sure how much chorizo to use. My husband bought 1 lb.ground, and I used it all. This was a fabulous dish! We both absolutely loved it, just the way it is. You could easily change it up, but my goodness, it is so tasty as is! Thank you!
 
Nicole August 19, 2018
I made this as quick family dinner with the following adjustments: I used 1 teaspoon smoked paprika, 1/4 teaspoon espelette pepper instead of cayenne, shallot instead of garlic, fresh rather than roasted red pepper, and soy chorizo rather than regular chorizo. We served it with plain full fat yogurt and an arugula lemon salad. The husband and I loved it! The kid, not so much. We will definitely make this again, and will most likely deconstruct it to be more kid-friendly (adults can add veggies like spinach, onions and red peppers to their own plates, kids can add the veggies they like). We'll try it with regular chorizo next time, too. A keeper!
 
Melanie July 23, 2018
I made this for my family this weekend. I felt that I would like it but I was worried about the family. They loved it!! I increased the vinegar and spices and next time I will definitely add more greens. This is now a staple recipe for me. The best part is that it can easily be adapted with whatever I have in the pantry/fridge. Thank you for this recipe!!
 
Briar R. July 16, 2018
I'd say this is a 3 as-written but a 4 with adjustment. The amount of vinegar and spices seemed small, and after tasting I doubled both the vinegar and the paprika. The heat level was perfect, though and didn't scare off my kids. I think next time I will add another good handful of spinach, too. It could have handled more greens.
 
Cristina S. July 17, 2018
Hi Briar Rose, this is definitely a use-what's-in-your-pantry/crisper recipe, so feel free to adjust the seasonings to suit your tastes! Alternatively, I've used chard (in winter) and pea tendrils (in spring).
 
SJ H. March 7, 2018
I made this tonight with white beans instead of chickpeas and a lovely runny egg on top. Delicious. Definitely doesn't serve 6 though--I would say 4 for an entree with a delicious side salad.
 
Sarah March 5, 2018
I hate peppers. Should I replace the roast peppers, or simply omit them? Otherwise this sounds fantastic.
 
Jer F. November 8, 2017
Great recipe!
Does anyone know what kind of skillet that is in picture 1 of 2 above?
 
Cristina S. November 8, 2017
Hi Jer, I believe it is this pan, from this shop: https://food52.com/shop/products/376-turk-extra-high-edge-criss-cross-forged-iron-fry-pan
 
Jo October 28, 2016
I make this all the time--it is wonderfully adaptable to whatever you have on hand. I've made it with white beans instead of chick peas, swapped feta for the goat cheese, and subbed kale for the spinach. I also upped the vinegar to balance out the earthy/spicy notes from the cumin, paprika, and chorizo. A great pantry meal all-around.
 
Cristina S. October 31, 2016
I'm so glad you liked it! I love adaptable recipes the best :)
 
Bee October 3, 2016
Sooooooooo good!! Felt like I was dining at a French bistro in my own dining room!
 
Cristina S. October 31, 2016
Thanks so kind!
 
csegher March 9, 2016
Made this tonight using soy chorizo from trader joes crumbled up, and used feta because it's what I had. I also added sundries tomatoes because I had those in there too. The feta totally made the dish. Nice and cool and creamy with the kick from the cayenne and vinegar in the dish itself. Thanks so much really nice way to empty the fridge.
 
Cristina S. October 31, 2016
Sounds perfect!
 
Clea M. March 6, 2016
I hardly leave comments, but this was good enough to do so. Amazing dish! Will repeat often. We served it with fusilli.
 
Cristina S. March 6, 2016
Thanks, Clea!!
 
ChefJune March 1, 2016
What kind of chorizo did you use, Cristina? Mexican or Spanish? they are so different from each other.
 
Cristina S. March 1, 2016
I know, they are so different. In the original recipe, I used Spanish, although in subsequent makings, I've subbed fresh chorizo. This is a use-what's-in-the-fridge meal. I honestly think they both work here!
 
Emma February 3, 2016
This was so tasty and easy to adapt to whatever you have in the cupboard :) I swapped a few things like red cabbage instead of spinach as that's what I had and I didn't have the cheese in at the time, but it was still lovely. And I had it for dinner - reckon this would work for any meal!
 
Stephanie G. January 23, 2016
I loved this. I used fresh Mexican chorizo and removed it from the casings to break up into small bites. I used chard and some left over baby spinach. It was super! Just amazed at the flavor of the dish with such humble ingredients and quick prep.
 
JulieS October 15, 2015
Just came across this today and HAD to make it for dinner tonight with a few changes to accommodate my family's eating quirks. First I doubled the recipe. Then I used Dogfish Head chicken bratwurst with spinach, feta and mint (for my non pork eating child...it's made with beer, so there's that!), lacinato kale for the spinach (local, organic and on sale), Divina roasted tomatoes (for my other non pepper eating child & SO good) and scallions because I had them in my fridge. The results were nothing short of amazing!!!! Both picky kids and my husband gobbled it up! A definite keeper!
 
Cristina S. October 17, 2015
Thanks, Julie! I love your changes!
 
Suma C. August 26, 2015
great meal, easy to make adjustments based on what I had in the fridge!
 
Bethe V. May 10, 2015
I added sweet corn from a can....loved it! Double up on the spinach and the garbonza beans too! Great cold or hot
 
Natalia February 18, 2015
This was amazing!! I used chicken sausage instead of chorizo but it still came out amazing. The whole house smells incredible and the dish tastes delicious. Thank you Cristina!!
 
jmspdx January 16, 2015
Just a suggestion, but I wish recipes would quit giving chorizo (and all sausage, for that matter) measurements in numbers of links and start giving them by weight. I see this constantly with this ingredient. The size of chorizo links varies greatly. Right now, I have some in my fridge that are 3 oz. each, and another individually packaged link that weighs 6 oz. So do I use two 3 oz. or two 6 oz.? Yeah, I know I can just eyeball it on a recipe like this. But I can't do that with every dish and you can overpower something with chorizo, especially when you're pairing it with seafood.
 
LeBec F. January 14, 2016
I completely agree. Cristina, where ARE you?!
 
Cristina S. January 18, 2016
I often provide measurements by weight, however, this is truly a kitchen sink meal. There is no "right" amount; it's up to your personal taste. I agree, in general, that the more specificity in recipes the better, but not here. For this recipe, I used two "standard" sized sausages, if that's helpful.
 
LeBec F. January 18, 2016
"STANDARD" is definitely not helpful, not in the U.S. anyway. "Kitchen sink" at least puts me in your mindset.
 
Sugar23 January 15, 2015
Made this tonight with fresh roasted poblanos and a yellow pepper. Delicious and satisfying recipe. Bravo!
 
Manhattan T. January 4, 2015
I've made this a bunch of times and have recently started using Soyrizo to make this vegan -- until I top it with a poached egg. This is a fabulous, infinitely adaptable breakfast/brunch/dinner recipe that my family loves. In the interest of saving time, I sauté the onions & garlic with the Soyrizo then add in the chard or spinach or kale, a few glugs -- maybe 1/2 c. total to deglaze? -- of white wine and the drained garbanzos. The lid gets put on and it cooks for a few minutes, either with or without a few eggs cracked on top. However it gets accompished, it's always really satisfying, kicky and delicious. We've decided that it'd be great served over breakfast potatoes or treated like huevos rancheros, served over tortillas & topped by the egg. Thanks for sharing this one, CristinaSciarra!
 
Neidra H. October 25, 2014
This dish was apart of a tasting at my local whole foods market! It was delicious, and many of the other customers agreed! It was paired with their volcano rice. I had two samples! I can't wait to try this myself!
 
Cristina S. October 27, 2014
Wow, I can't believe it! You've made my day!
 
saltybutter July 5, 2014
As a chickpea and chorizo lover I had to make this and my family and I loved it!! I tweaked it a little to use what I had on hand. I can't wait to try this with cherrystone clams...I know it will be amazing.
 
Cristina S. July 10, 2014
Clams sound like a great addition!
 
hkrf1017 June 17, 2014
Thanks so much for this - saw it today on Food52's FB feed and had to try it. I used Field Roast Chipotle Mexican Sausage (vegan) instead of chorizo and omitted the cheese. It was delicious. My husband requested that I add it to our "will make again" recipe file.
 
Cristina S. June 18, 2014
I am so glad you and your husband liked it, and that it works well vegan too!
 
Cristina S. June 3, 2014
Sounds great, chef-nogluten!
 
chef-nogluten June 3, 2014
Delicious! I served over brown rice and it was a great warm bowl of flavor and deliciousness!
 
chrisi May 9, 2014
Never liked chickpeas a lot, but I read somewhere that they may be good for osteoporosis, which I have. This recipe looks delicious. I need to try this.
 
Anastasia M. May 5, 2014
Lovely, and it was terrific to find this on a night when everyone was hungry and I had no good ideas. I can really only claim your original recipe as inspiration, since—in contrast to Carol, below—I made lots of substitutions. I kept it vegetarian, no meat flavor at all; it was still delicious. I served it with soft-cooked eggs as suggested in the intro, and made some thin asiago-bread toasts for a little crunch. I also used harissa instead of the spice mix, but it was wonderful despite my improvisations. The chevre is heavenly with it. Can't wait to make it again, and thanks for sharing it.
 
Cristina S. May 6, 2014
That sounds delicious, Anastasia! This recipe was born of the same necessity--we're hungry, what can I make with what I have in the fridge/pantry?--so I am really glad that people are adapting it to suit their needs, and to make dinner a little easier!
 
Mamazz May 5, 2014
This is delish! and came together so easily! I used trader joe's vegetarian chorizo and it worked really well- we are pairing it with a whit beer
 
Cristina S. May 6, 2014
Sounds great!
 
k May 3, 2014
I found this recipe a waste of money, time and good ingredients.
 
Carol April 30, 2014
Yummmm. Just made this tonight and it is just as described. I used the real Spanish chorizo, and home-cooked chickpeas. Do yourself a favor and skip the canned chickpeas if you can--they just don't taste as good. Cook them up when you have some time and store in their own broth in the freezer. One suggestion--give approximate ounces for the amount of sausage--chorizo comes in a variety of sizes. Thanks. Definitely a "keeper"!
 
Cristina S. May 2, 2014
Hi Carol, I'm so glad you liked the dish! I know that the amount of sausage is not exact, but since this is sort of a little of this, little of that kind of recipe, I hope people will add as much as they like personally. Thank you!
 
Darlene April 29, 2014
Thanks everyone for the tips. I love making things like this
and it just looks so good....Thanks CRISTINASCIARRA....
 
Cristina S. April 29, 2014
Thank you for the comments!
 
kirstjen April 29, 2014
I made this last night, but substituted rainbow chard for the spinach. It was a really easy dish to make & very tasty.
 
C A. April 29, 2014
Chèvre is goats cheese and there are many kinds and all referred to as chèvre. Which kind works best with this recipe?
 
Cristina S. April 29, 2014
I use plain, fresh goat cheese for this recipe.
 
Darlene April 28, 2014
Thank you Kirstjen and glammie for the info....goat cheese I
know....I think this looks fabulous, so with your help, looks
like dinner for tomorrow...
 
glammie April 28, 2014
Chevre is goat cheese, I believe.
 
Darlene April 28, 2014
I would love to try this, but what is Chev're and where do you get it?
 
kirstjen April 28, 2014
It's a soft goat cheese - you should be able to find it at any grocery in the cheese section.
 
Cristina S. April 28, 2014
Yup! Just fresh goat cheese.
 
Gibson2011 April 28, 2014
I made this last week and it's on the menu again for this week. So incredibly good and really quick to put together. Crusty bread and a glass of wine make this meal fantastic.
 
Cristina S. April 28, 2014
Thanks, Gibson2011! Crusty bread and a glass (or two?) of wine sounds like the perfect accompaniment.
 
bonoca April 28, 2014
Love the skillet...where can I get one like it?
 
Cristina S. April 28, 2014
Hi bonoca, not sure if you are talking about my photo or not, but in case you are--it is a Le Creuset skillet. I use it all the time! You can find one (in a variety of colors) wherever Le Creuset is sold.
 
kirstjen April 27, 2014
Are you using Spanish chorizo (charcuterie) or Mexican chorizo?
 
glammie April 27, 2014
There's something very strange going on with the formatting ... would you fix it, please?
 
Ekitch April 27, 2014
Please specify which chorizo - mexican or spanish. Looks amazing. Can't wait to try this.
 
Cristina S. April 27, 2014
Hi Ekitch, you can use either, but just increase the cooking time if you use Mexican. I hope you do try it!
 
Ekitch April 27, 2014
Thanks!
 
Whats4Dinner April 27, 2014
This looks deliciously veganizable! I'm going to sub in some vegan chorizo (trust me, no one would know!) and skip the cheese :-)
 
Cristina S. April 27, 2014
Sounds great!
 
John April 28, 2014
Uptons?! Mmmmmmmm!!!
 
Anne M. April 27, 2014
Is it Spanish Chorizo or Mexican Chorizo? They are very different and I can easily find both.
 
Cristina S. April 27, 2014
I used Spanish chorizo, but feel free to use Mexican. It will increase the cooking time just a bit, to cook it through, but either will be tasty!
 
kirstjen April 27, 2014
No need to respond to my question. I'm reading your answer here... Thanks.
 
Cristina S. April 24, 2014
Thanks so much for testing, snowcitygirl! I am thrilled you liked it.
 
Ileana M. March 31, 2014
This sounds perfect for dinner tonight!