Pan-fried chickpeas with spinach

I bookmarked Mark Bittman’s “Minimalist” post featuring chickpeas, chorizo and spinach a while back. It looked quick, tasty and would make use of something we have around the house once in a while: cooked chickpeas. Well, last week I made the mother of all batches of hummus. I held some of the chickpeas back because, really, it was getting ridiculous. Tonight, flying solo with the kids, it came in really handy. Good, good stuff…and the kids wouldn’t stop eating it.

One other thing: Don’t feel like it has to be chorizo or spinach here. I diced Volpi salami and it was great. Chard would be great in here. Just throw in whatever you have on hand.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. Ever roasted chickpeas as a snack? Super easy (EVOO, salt, any other seasoning you like). They get all hard and crunchy and tasty.

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