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Fried Chickpeas with Sausage and Spinach

This was a recipe that I stole from Mark Bittman. His dishes are always so easy to prepare and take no time at all to make. That is, after all, part of why his column in the New York Times was called The Minimalist. His recipes aren’t fancy, just good to eat.

I have a hard time passing up anything that has spinach in it, but the original version didn’t have enough spinach for my taste so I added more… I also thought that the spinach needed so red onion to compliment it… and when I originally made the dish I didn’t have any chorizo but I had a package of sweet Italian sausage in the freezer waiting for inspiration.

It’s a light dinner that is filling and incredibly fast to prepare and serve. Add a loaf of crusty bread and you have a perfect work night dinner.



Fried Chick Peas with Sausage and Spinach
Adapted from Mark Bittman


  • 2 tbsp olive oil
  • 1 red onion, diced
  • 2 cans chick peas, drained
  • 2 packages frozen chopped spinach, 10 oz each, thawed and squeezed dry
  • 4 links sweet Italian sausage
  • 1/3 cup sherry
  • 1/2 cup panko breadcrumbs
  • 2 pinches kosher salt
  • 6 grinds fresh black pepper
  • Olive oil for drizzling

  • In a pan boil the sausage links until cooked through.
  • In an oven safe saute pan heat the olive oil and begin to saute the red onion.
  • When the onion is softened add the chick peas and fry gently.
  • Add in the the spinach and saute until the water has evaporated out.
  • Sprinkle with salt and pepper.
  • Pour in the sherry and boil the liquid off.
  • Add the sausage, sliced into rounds, into the pan.
  • Sprinkle on the panko breadcrumbs and drizzle with 1 tbsp olive oil and put it under the broiler until golden brown.
  • Serve hot.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Meal type: dinner