Fried Chickpeas With Chorizo and Spinach

I have been a Mark Bittman fan for years. I have worn out his “How To Cook Everything” cookbook. He is a master at coming up with dishes that are easy to make but that are interesting in a way that good restaurant food is.

This dish is a favorite of mine. It has just a few ingredients, but they are used in an interesting way. The fried chickpeas were a revelation when I made this the first time. They are crunchy on the outside but tender on the inside.

You can make this dish vegetarian/vegan by using a non-meat sausage substitute like Soyrizo instead of the Chorizo.

This dish, with some good bread and maybe a salad, would make a delicious weekday meal.


Fried Chickpeas With Chorizo and Spinach


  • ¼ cup olive oil, plus more for drizzling

  • 2 cups cooked or canned chickpeas, as dry as possible

  • Salt

  • black pepper

  • 4 ounces chorizo, diced (or substitute Soyrizo for vegetarian/vegan version)

  • ½ pound spinach, roughly chopped

  • ¼ cup sherry

  • 1 to 2 cups bread crumbs


Heat the broiler.

Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

recipesMichael Liss