Spanish-Style Garbanzos with Chorizo and Spinach
Sautéed chickpeas with smoky chorizo and wilted spinach in a punchy garlic and tomato base.
Recipe Author
Riff Kitchen@riffkitchen
SpanishDinnerGluten Free
Spanish-Style Garbanzos with Chorizo and Spinach
Sautéed chickpeas with smoky chorizo and wilted spinach in a punchy garlic and tomato base.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 15 cook
- 20 min
- servings
- 4
- effort
- Easy
Chef's note
The fat rendered from the chorizo infuses the chickpeas with deep flavor, creating a robust meal in under 20 minutes.
Method
6 steps · tap one to tick it off
Tips
Use cured Spanish chorizo, not fresh Mexican. Spanish chorizo is dried and sliceable; Mexican chorizo is raw and crumbles into grease. The recipe's 4 minutes is timed for the cured kind.
Keep the garlic moving in the fat. The pan is hot from the chorizo, and minced garlic burns quickly. Stir it constantly and add the tomatoes as soon as it smells fragrant.
Mash a few chickpeas into the sauce. Crushing a spoonful against the side of the pan thickens the tomato within the 5 minutes, with no extra simmering.
Swaps
No smoked paprika? Sweet paprika with a pinch of cumin. Less smoky, but the chorizo brings some smoke of its own.
No canned crushed tomatoes? Canned diced tomatoes broken up with a spoon, or tomato puree loosened with a splash of water.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas soak up the sauce, so add a splash of water when reheating.
Freezer: 2 to 3 months for best quality. The spinach darkens and softens, and the chickpeas come back a little softer.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Chef's note
The fat rendered from the chorizo infuses the chickpeas with deep flavor, creating a robust meal in under 20 minutes.
Instructions
Follow the steps to perfection.
Tips
Use cured Spanish chorizo, not fresh Mexican. Spanish chorizo is dried and sliceable; Mexican chorizo is raw and crumbles into grease. The recipe's 4 minutes is timed for the cured kind.
Keep the garlic moving in the fat. The pan is hot from the chorizo, and minced garlic burns quickly. Stir it constantly and add the tomatoes as soon as it smells fragrant.
Mash a few chickpeas into the sauce. Crushing a spoonful against the side of the pan thickens the tomato within the 5 minutes, with no extra simmering.
Swaps
No smoked paprika? Sweet paprika with a pinch of cumin. Less smoky, but the chorizo brings some smoke of its own.
No canned crushed tomatoes? Canned diced tomatoes broken up with a spoon, or tomato puree loosened with a splash of water.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas soak up the sauce, so add a splash of water when reheating.
Freezer: 2 to 3 months for best quality. The spinach darkens and softens, and the chickpeas come back a little softer.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix