Monday, March 29, 2010

Chickpeas with Sausage and Spinach

Grandma calls chickpeas, "chi-chi beans".

I have seen a few versions of this recipe on different foodie sites lately. With the drizzly rain on and off these past days we were in need of a dish just like this. So very tasty, warm, and satisfying.

It is obvious chi-chi beans are no longer just a salad staple. When you cook them they become hearty little flavor nodules. Sound appetizing? Then make this for dinner tonight. Do it.

One version of the recipe called for chorizo, and another - hot italian sausage. I used sweet italian and Abel still called it "firey!" We are demanding that he likes spicy foods. Its working, slowly.

chickpeas with sausage & spinach
(adapted from everybodylikessandwiches)

Ingredients: 1 onion, 2 cloves garlic, olive oil, 2 large carrots chopped, 1 can of chickpeas, about 3/4 lb uncooked sausage (patties or fresh links-skins removed), some chicken stock or some water, 1/2 lb fresh baby spinach,

Chop up a small onion and a mince up 2 cloves of garlic. Put some oil in a large frying pan and add in the onions and garlic. Saute over medium high heat until onions get soft and start smelling good. Add carrots and let cook for several min until they start to soften. Add a little chicken broth if drying too fast.

Add a can of rinsed chickpeas to the frying pan and cook them for 10 minutes until they start getting a bit brown on the edges. Stir them from time to time.

Add fresh sausage to the frying pan. Once the sausage is cooked through, add some chopped kate or spinach or chard into the frying pan. Add in broth or water, a little bit at a time, so things don’t dry out.

Sprinkle with Parmesan cheese, salt and pepper.

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