I kept my promise to make this on the weekend, and I am so glad I did. I added some bits and pieces to Mark Bittman’s original recipe (and therefore deviated from the minimalist intent of the original dish) but I think my additions were very frantically-scrape-the-last-morsels-from-the-dish-into-your-mouth-when-you-think-no-one-is-looking successful.
Sauteed Chickpeas with Chorizo, Spinach and Mozzarella
Inspired by Mark Bittman
- 1/2 onion, medium dice
- 1 can of organic (they do taste better) chickpeas, drained, rinsed and patted dry
- glug of olive oil
- 1 large Spanish chorizo sausage, chopped up into 1/2″ cubes
- 3 c. fresh spinach, you can chop this coarsely if you want…I didn’t bother
- 1 Tbsp. sherry
- 2 large ripe tomatoes, seeded and coarsely chopped
- 1 c. mozzarella cut into half inch cubes
- 1/2 c. breadcrumbs
- coarse salt and fresh ground pepper
1) Preheat oven to 375.
2) Add a healthy glug of olive oil to a large flat bottomed saute pan and heat on medium heat.
3) Toss in the onions and chickpeas and saute for about 10 – 12 minutes, stirring occasionally. You should see a nice golden shell start to form on the chickpeas. Season with coarse salt and pepper to taste.
4) Add the chorizo sausage and continue to cook. The fat from the sausage should render providing enough oil in the pan to keep everything from burning but if you find that it doesn’t, add a touch more olive oil…just a touch though.
5) Grab an oven proof casserole dish and transfer your chickpeas and sausage to it. Add the spinach into the saute pan and give it a stir. Add the sherry and allow it to evaporate.
6) Transfer the sauteed spinach to the casserole and add the tomato and mozzarella. Give everything a good stir. Top with breadcrumbs and drizzle the whole dish with olive oil.
7) Bake for 10 minutes and then turn the oven to the broil setting for another 5.
Enjoy! I will add that this recipe doubles nicely.