Author Notes
Inspired by Spanish home cooking and my friend Carmen in Sevilla, there are lots of variations possible -- try other smoked sausages, other greens, or other light beans for that matter. I love it with hearty bread or couscous. Riquísimo! —mdm
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Ingredients
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3-4 links
Spanish chorizo (or other smoked sausage -- linguica, merguez, andouille)
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1 head
nappa cabbage (or any other greens work well, too)
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2 (or so) cups
chickpeas
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1 splash
olive oil
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salt and pepper to taste
Directions
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Cut the chorizo into quarter-inch slices, fry in a bit of olive oil.
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Add thinly sliced cabbage and chickpeas.
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Cover and cook until desired consistency and taste. Stir every once in awhile and you may also want to drizzle olive oil at any point.
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Salt and pepper to taste, drizzle with olive oil, serve with bread or couscous or whatever looks good.
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