Fried Chickpeas with Chorizo and Kale

This is the best kind of "weeknight dinner" recipe. It's fast, simple, and perhaps the tastiest thing in the world. It also is phenomenal because it also technically could count as a "one pot" dish. Although I'm not sure Bittman would classify it as a main course, I've always thought of it as one. Basically because it's so delicious I never want anything else.

Although Bittman technically calls for spinach with this recipe, I prefer kale. It's texture is a bit richer and it fries up wonderfully under the broiler, giving it the perfect toasted crispness to go with the chorizo and chickpeas.

Also, for this recipe, the use of Spanish chorizo is a must. Any other sausage doesn't have the rich pepperiness of the Spanish variety and the simplicity of the dish requires a bit more of a kick from the meat. If you want to up the tastiness/smokiness factor even more, I recommend adding even more paprika (and perhaps even some cayenne) to the chickpeas as they're frying in the oil. It boosts the flavor wonderfully.

Paprika-ed chickpeas

Ingredients

1/4 cup olive oil, plus more for drizzling

2 cups cooked or canned chickpeas, as dry as possible

2 tsp. paprika

Salt and black pepper

4 ounces chorizo, diced

1/2 pound spinach, kale, or chard roughly chopped (I prefer kale)

1/4 cup sherry

1 to 2 cups bread crumbs

Method
Heat the broiler or grill.

Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper and the paprika.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top.

Serve hot or at room temperature.

Yield: 4 servings.

Pan-Toasted Sweet Corn with Wilted Kale and Black Beans

I have no idea why this recipe is so tasty. No clue. I actually debated about making it, after looking at its ingredients. I thought, "Sure, it's healthy, but will it taste like anything?"

Oh. But it does.

Strangely enough, my mother used to make a version of this (based on a Rick Bayless recipe, may the Mexican gods forever shine upon him) with Mexican chorizo and my family used to gulp it down in buckets. No corn in that one, but the essential beans and kale stewed in a broth were the same. I had completely forgotten about the recipe (as Mexican chorizo is impossible to get here), but I recently made the discovery of the Whole Foods recipe section on its website, and it looked, well, like a good healthy side dish. But such a delicious one? Never in my dreams.

Seriously. You won't believe me until you make this. Make it. Try it. It's wonderful.

Serves 6

Ingredients 

Mmmm. Corn.

Kernels from 2 ears sweet corn (about 1 1/2 cups)

1 bag kale or swiss chard (if using chard, cut into medium pieces, separating the stems from the leaves)

1/3 cup low-sodium chicken or vegetable broth, plus more as needed

4 garlic cloves, sliced

1/4 teaspoon crushed red chile pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 tablespoon sherry vinegar

1/4 cup raw green pumpkin seeds (pepitas)

1 green chile, sliced

Optional: Diced Spanish chorizo (1/2 cup's worth), Pasilla and/or Adobo Chiles

Method

Heat a large heavy skillet over medium-high heat until very hot. Add corn kernels and cook, shaking the pan and stirring, until the kernels brown, about 5 minutes. Remove corn from the skillet and set aside.

Rinse the pan to remove any browned corn from the bottom. Return the skillet to medium heat and add broth, garlic and pepper flakes. Add chard stems (if using) and simmer until just tender, about 2 minutes. Add chard leaves (or kale) and stir until they begin to wilt and all fit in the skillet. Cover and cook until the kale/chard is very tender, about 5 minutes; add more broth a tablespoon at a time if it gets dry. Uncover the skillet and stir in beans, chorizo, chiles, vinegar and pumpkin seeds. Cook for 2 more minutes. Transfer the kale/chard mixture to a platter and sprinkle with the toasted corn.

Nutrition

Per serving: 150 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 22g total carbohydrate (6g dietary fiber, 2g sugar), 8g protein