Margaret Gallagher's Chickpeas, Chorizo and Kale
This incredibly easy, incredibly delicious dish is one of my family’s go-to weeknight dinners. We always try to have some good Spanish-style chorizo (the dry stuff) hanging out in the fridge so we can whip this up when we’re hungry and lazy. The original recipe came from Mark Bittman in the New York Times and uses spinach instead instead of kale, but either is delicious! ~ Margaret
3 tablespoons (or so) olive oil, plus more for drizzling
1 can chickpeas, rinsed and as dry as possible
Salt & Pepper
½ cup diced dry chorizo (Oyama’s Asturias is our favourite)
Big bunch of kale, roughly chopped
Splash of sherry (you can sub in white wine, or just leave it out)
1 cup bread crumbs (panko works great)
Preheat the broiler.
In a large skillet (large enough to hold chickpeas in a single layer) on medium, heat the olive oil. When medium-hot, add chickpeas and sprinkle with salt and pepper.
Reduce heat to medium-low and cook, shaking the skillet occasionally, until chickpeas begin to brown (about 8-10 minutes).
Add diced chorizo and cook another 5 minutes, or until chickpeas are crisp, then remove from pan and set aside.
Add chopped kale (or spinach) and sherry to the skillet and cook until the greens are wilted and the liquid has evaporated.
Add chickpeas and chorizo back to the pan and toss quickly to combine. Top with bread crumbs, drizzle with more olive oil and place pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Margaret Gallagher is the host of CBC Radio One's Hot Air. She is also a reporter on The Early Edition.