Fried Chickpeas With Chorizo and Spinach

This is SO good even when prepared vegetarian. I use Beyond Italian sausage with a bit of extra smoked paprika and chili powder of the fake chorizo sold at Whole Foods. It is actually possible to crisp the chickpeas a bit if you’re using ones you rehydrated yourself and drained hours ahead of time, but I agree with other reviewers that the crispiness isn’t crucial. If you soak dried chickpeas, use just 1 cup! They expand to more than 2 cups as they rehydrate.

Love this recipe! I followed the directions for crisping the chickpeas olive oil in a single layer in the pan and it worked perfectly, waiting until they started to brown a bit before adding the diced Spanish chorizo. I had to sub a Spanish vermut for the sherry in the spinach and really liked the result. I also pre-toasted panko crumbs with a little butter, so they became beautifully golden and extra crispy under the broiler at the end. We will put this on repeat in our kitchen!

I stopped pouring bread crumbs at 3/4 cup and that was just too much. I’d say 1/2 cup at most. I also put the chickpeas in the oven for about 10 minutes at 350 and then followed the recipe. Want to try again with fewer bread crumbs!

Halve the bread crumbs at least. Maybe half the oil and wine too.

Excellent quick and easy dinner. I second drying the garbanzos in the oven. Darling husband said his hot sauce made it sing.

This is my favorite NYT recipe of all time. Simple, easy, and oh so satisfying.

This is a staple for me, makes good leftovers. (And a good excuse to keep sherry in the house!)

Loved this recipe. Added some smoked paprika. Also, I was doubling it to eat over multiple nights so I divided the mix before doing breadcrumbs and did them right before eating. Also, great with an egg on top!

Followed advice and roasted chickpeas for a 4 minutes and they browned/crisped easier. Added some chopped red onion just before the sherry to sauté it for extra kick. Finally, served it with some spicy roasted potatoes. Will make again!

I’ve made this a number of times and always enjoyed it, but tonight I made a few changes with happy results. I used Marsala instead of Sherry, added some shallots with the spinach, served it over grilled olive bread instead of the bread crumbs, and at the last minute added some orange zest to my plate which really took it to the next level. Agree with the reviewer who suggested drying the chickpeas by putting them in an over for a bit prior to frying to help them crisp.

Great dish! Doubles the recipe without issue (using two skillets). Didn’t have sherry, so I used white wine. Used panko. Served over crusty sourdough rubbed with garlic, and poured a bit of olive oil over the top.

I've been making this for at least 10 years, and it's so delicious. The first time I made it, as a fairly novice cook, I purchased the wrong type of chorizo, not knowing about the hard and soft varieties. But the mushy stuff is so excellent that I have never bothered trying to make it the "right" way. After all, dicing is another step. ;) Maybe I'm missing out, but I sort of doubt it. One of my favorite Bittman recipes, and I have a bunch.

Used fresh linguica from my butcher, adding a little extra because I figured it would cook down more than dried sausage. Tasted great.

I used fresh kale instead of spinach, and plain white wine. I also omitted the extra salt and bread crumbs, and skipped putting it in the oven and it turned out great. Ate it as a main dish. One not of caution, though. Some of the chickpeas tend to jump out of the pan, almost like pop corn. Nearly got hit in the face with a hot one. I put a lid on after that.

cook chorizo first to get crispy then add more olive oil and crisp chickpeas in chorizo and olive oil