Spinach is a particular favorite in the large southernmost region of Andalucía (Andalusia), and at tapas bars there, especially in Seville, you will often find a dish of spinach and chickpeas. Here I have added some chorizo for extra flavor. Remember that Spanish chorizo and Mexican chorizo are different. While they are both pork sausages, Mexican chorizo is sold uncooked and is usually removed from its casing, while Spanish chorizo is sold cooked and can be sliced and eaten as you would salami, or it can be heated up. Make sure you buy Spanish chorizo for this dish; whether you buy sweet or spicy is up to you. (If you cannot find it, you can use a sausage such as kielbasa.) I flavor this dish with pimentón, Spanish paprika, and once again, choose sweet or spicy according to your taste. Since chickpeas are devilish creatures, threatening to roll off the bread at every bite, I call for mashing them slightly to mitigate that problem. But if you live for adventure, just forget about that step and leave them whole. Uncork a younger, lighter Tempranillo from Rioja or Ribera del Duero to complement the assertive flavors here.
Ingredients
- •30 ml* (2 tablespoons) olive oil
- •1 small onion, diced
- •3 garlic cloves, minced
- •227 grams (½ pound) sweet or spicy Spanish chorizo, diced
- •454 grams (1 pound) baby spinach leaves
- •59 ml (¼ cup) chicken stock or broth, or water
- •425 grams (15-ounce) can chickpeas, drained and rinsed
- •2.5-5 ml (½ –1 teaspoon) sweet or spicy pimentón or paprika
- •Salt and freshly ground black pepper
- •1 baguette, cut diagonally and baked into crostini
- •Extra virgin olive oil (preferably Spanish), for drizzling
- •Minced fresh flat-leaf parsley, for garnish
* Metric conversions provided by The Cook’s Cook
Preparation
- Heat 30 ml (2 tablespoons) oil in a large, heavy pot over medium heat. Add onion and sauté until softened and golden brown, about 10 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add chorizo and cook until slightly crispy and fat is rendered, about 5 minutes.
Add spinach and stock; sauté until spinach is wilted and dark green. Add chickpeas and 2.5 ml (1 ⁄2 teaspoon) pimentón and cook to heat through, pressing down on chickpeas with potato masher to smash slightly. Season with salt and pepper, adding additional pimentón if desired. Spoon mixture into a serving bowl. Drizzle with extra virgin olive oil and sprinkle with parsley. Arrange toasted bread on a platter and serve.