Friday, June 4, 2010
Fried Chickpeas and Chorizo with Panzanella Salad
I am a new fan of the Minimalist, a writer for the New York Times. I was introduced to him by my friend in Boston, who by simply watching a less than 5 minute video could get up and just make the recipe. Simple, fresh, and easy to follow. GREAT! Fried Chickpeas and Chorizo 1 can of chickpeas, dried on towels 4-6 oz of chorizo (i used a veg version) olive oil 4 c spinach bread crumbs (i found to be optional) That's it for the ingredients! So, start by rinsing and draining the chickpeas. Make sure they are completely dry as you apparently won't get the crunch if they are even damp (mine were obviously damp- still tasty though). Start with 2-3 T of olive oil in a pan, get it hot, and add the chickpeas. Cook for about 5 minutes or until they start to brown. Add the chorizo and saute 8-10 minutes more. Spoon the mixture out of the pan, leaving the drippings. In using vegan chorizo, there were not really any drippings so I put another 1 T of olive oil into the pan. Add spinach. Stir and let wilt. Mix beans and sausage into spinach. Now, here the recipe tells you to top it with bread crumbs and throw the pan under the broiler for a minute. Two problems here: 1. I do not have a pan suitable for both the stovetop and the oven. Who does really except for perhaps a choice few into cooking? Now to dirty one more pan... 2. Both the hubs and I felt that the bread crumbs did not add anything to the dish except for a few unnecessary, unflavorful carbs. Now, if you wanted to add carbs, might I suggest a great garlic naan or tasty flatbread on the side? Now that is good carbs. I served it with a side of panzanella salad after breaking down and buying a cucumber and some cherry tomatoes. My food box friend graciously gave me the other half of the bread she made into bread crumbs while talking about the panzanella she was making that night for dinner. It was tasty. And I am using the rest of the ingredients tomorrow night for greek pizza. Panzanella Salad 1 cucumber, diced 1 container of cherry tomatoes, halved 1 c bread crumbs 1-2 T capers, roughly chopped 1/2 red onion, diced 3 T red wine vinegar salt and pepper to taste 2 T evoo Mix together the red wine vinegar, olive oil, salt, and pepper. Mix veggies and bread crumbs and top with dressing. Tasty. You will probably see this recipe again, fine-tuned, throughout the summer.