It’s been one of those days, late meetings, cranky kids and I still have to make dinner! After a quicks assessment of “what is left in the pantry” I came up with this Spanish inspired dish. Instead of cured chorizo, I used fresh Mexican chorizo – added some chickpeas, sherry vinegar and spinach – voila – one pot meal that’s tasty and fast.
8 oz Mexican chorizo
2 cans chickpeas, drained
1/4 c sherry vinegar
2 bags of baby spinach
Salt and pepper – depending on the spiciness of the chorizo
1/2 c toasted bread crumbs
In a 12 inch skillet, cook chorizo for 5 minutes, add chickpeas and cook 15 minutes, stirring occasionally. Add sherry vinegar and spinach and cook until spinach is wilted. Top with breadcrumbs and serve.