Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Chorizo sausage - removed from casings

  2. And chopped 1 Chickpeas - (15 oz) - rinsed, drained

  3. 1/2 cup 31g / 1.1oz Thinly-sliced onion

  4. 1/4 cup 36g / 1 1/3oz Chopped red bell pepper

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Red pepper flakes

  7. 2 Fresh bay leaves

  8. 1 tablespoon 15ml Minced garlic

  9. 1 Fresh spinach - (10 oz) - stems removed,

  10. 1/2 cup 118ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. In a large skillet over medium-high heat, cook the chorizo until brown and the fat is rendered, about 4 minutes. Remove with a slotted spoon and drain on paper towels.

  3. To the oil in the pan, add the onion, bell pepper, salt, red pepper flakes and bay leaves and cook until the onion is soft, about 3 minutes. Add the garlic and chickpeas, and cook, stirring, until the peas just begin to turn golden, about 3 minutes. Remove from the heat.

  4. Arrange 1/3 of the spinach in a casserole dish. Pour half of the chickpea mixture over the spinach, and top with another layer of spinach leaves. Pour the remaining chickpeas on top, and top with the remaining spinach. Pour the white wine over the top, cover and bake until the chickpeas are tender and the spinach is wilted, about 15 minutes, adding more wine or water as necessary.

  5. This recipe yields 4 servings.


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