Chorizo, spinach and chick pea saute

Do you like chick peas, a.k.a garbanzo beans? I love ’em. I could eat them straight from the can (rinsed, of course)! And when I came upon this recipe from Guy Fieri, I thought, “Heck, yeah!”

I’ve never cooked with chorizo, but it was easy to find in the dairy case next to the tortillas. And artichokes? I don’t not like them, so why not? I liked the dish immensely. It was a mixed bag of opinions, otherwise. One other family member gave it a thumbs up. The two youngest thought it delicious after they scraped the artichokes away from the sausage, spinach and chick peas. Farmguy? He was non-committal.

Let me know what you think!

Chorizo Spinach and Chick Pea Saute

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
1 (19-ounce) can chick peas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Put 1 tablespoon olive oil in saute pan. Add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. (I’ve never cooked chorizo before. It was different, to say the least!)

Add drained chick peas directly to the same pan and saute until lightly browned, approximately 5 minutes. (Yum! I love these little morsels!)

Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms and artichoke hearts until the onions are translucent. Add garlic. When just starting to gain color, add in spinach and chicken stock. (The spinach will pile high in your pan, but never fear!)

Cover with the pan lid and let wilt on a medium-low flame.

Soon, the spinach will reduce to a shadow of its former self! Then add in chorizo and chick peas. Season to taste with salt and pepper. Garnish with Parmesan.

While the veggies were cooking, I quickly sliced leftover breakfast biscuits in half and placed them on a baking sheet. A quick drizzle of olive oil and sprinkling of Parmesan and parsley, and then under the broiler they went.

The perfect accompaniment to this strangely satisfying and uniquely flavored dish. Farmguy said it had Mediterranean flavors. Perhaps. All I know is … I like it a lot.


Go exploring! You may enjoy these previous posts.

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