Chickpeas with Spinach, Chorizo, and Smoked Paprik

This undated photo provided by America's Test Kitchen in February 2019 shows Chickpeas with Spinach, Chorizo, and Smoked Paprika in Brookline, Mass. This recipe appears in “The Complete Mediterranean Cookbook.” (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 4-6

Start to finish: 30 minutes

Pinch saffron threads, crumbled

2 teaspoons extra-virgin olive oil

8 ounces curly-leaf spinach, stemmed

3 ounces Spanish-style chorizo sausage, chopped fine

5 garlic cloves, sliced thin

1 tablespoon smoked paprika

1 teaspoon ground cumin

Salt and pepper

2 (15-ounce) cans chickpeas

1 recipe Picada (recipe follows)

1 tablespoon sherry vinegar

Combine 2 tablespoons boiling water and saffron in small bowl and let steep for 5 minutes.

Heat 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add spinach and 2 tablespoons water, cover, and cook, stirring occasionally, until spinach is wilted but still bright green, about 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.

Heat remaining 1 teaspoon oil in now-empty pot over medium heat until shimmering. Add chorizo and cook until lightly browned, about 5 minutes. Stir in garlic, paprika, cumin, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, 1 cup water, and saffron mixture and bring to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, 10 to 15 minutes.

Off heat, stir in picada, spinach, and vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste and serve.


Makes about 1 cup

Chopped or whole unsalted almonds can be substituted for the slivered almonds; however, they may require longer processing times.

1/4 cup slivered almonds

2 slices hearty white sandwich bread, torn into quarters

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

Pinch pepper

Adjust oven rack to middle position and heat oven to 375 F. Pulse almonds in food processor to fine crumbs, about 20 pulses. Add bread, oil, salt, and pepper and pulse bread to coarse crumbs, about 10 pulses. Spread mixture evenly in rimmed baking sheet and bake, stirring often, until golden brown, about 10 minutes. Set aside to cool. (Picada can be stored in airtight container for up to 2 days.)

Nutrition information per serving: 391 calories; 228 calories from fat; 25 g fat (4 g saturated; 0 g trans fats); 12 mg cholesterol; 723 mg sodium; 29 g carbohydrate; 8 g fiber; 5 g sugar; 13 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Chickpeas with Spinach, Chorizo, and Smoked Paprika in “The Complete Mediterranean Cookbook .”

America’s Test Kitchen provided this article to The Associated Press.