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.