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
kosher salt, plus more to taste
red wine vinegar
small white onion, thinly sliced into half moons
roasted red peppers, packed in oil, chopped
cloves garlic, minced
chorizo sausages, chopped
(14-ounce) can chickpeas, drained and rinsed
In This Recipe
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.
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.
Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Serve warm.