Monday, June 27, 2011

Crispy Chickpeas with Spinach and Italian Sausage

Pete isn’t a bean-lover. He is a bacon-lover. Well, guess what we discovered…when you dry chickpeas really well and then sauté them, they kinda taste like bacon.

(Adapted from The Minimalist)

2 cans of chickpeas, rinsed, drained and diligently patted dry with paper towels
1 lb. spinach
4 oz. Italian sausage, diced and de-cased
¼ cup sherry
¼ cup olive oil

1. In a large skillet, heat 3 tbsp. of olive oil over medium-high heat. When it’s hot, add the chickpeas.

2. Reduce the heat a tad (to medium-low) and cook, stirring the chickpeas and shaking the pan occasionally, until the chickpeas start to brown (approximately 10 minutes).

3. Add the sausage and cook for 5-8 minutes, until the chickpeas are crisp.

4. Remove the chickpeas and sausage from the pan and set aside.

5. Add the remaining olive oil to the skillet. When it’s hot, add the spinach and sherry.

6. Cook the spinach until it’s fully wilted and the liquid has evaporated.

7. Dump the chickpeas and sausage back in the skillet. Stir to combine. Serve. 

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