vegan chickpea & chorizo & spinach bowl

adapted from this new york times recipe

-olive oil

-2 cups cooked chickpeas [canned is great]

-salt & black pepper

-4 oz. soy chorizo

-few handfuls of spinach [baby, or roughly chopped regular spinach] [recipe calls for 1/2 lb - i just didn't have that much around :)]

-1/4 cup sherry [i do not have sherry. i substituted with: 1/8 cup rice vinegar + 1/8 cup water + 1/2 tablespoon sugar]

1. heat a few tablespoons of oil over medium/high in pan. add chickpeas [make sure they are fairly dry] in one layer so that they all touch the pan. sprinkle with salt & pepper. reduce heat to medium and cook for about 10 minutes or so until chickpeas begin to brown

2. add chorizo and cook for another 6-8 minutes until chickpeas start to crisp up a bit

3. remove chickpea/chorizo mixture from pan and set aside. add a bit more oil - when hot, add in spinach and sherry [or substitute]

4. cook over medium/low until spinach is very soft and all of liquid has evaporated

5. add chickpea/chorizo mixture to pan and mix together.

6. EAT!!! yes, that's it!
[nytimes recipe says to sprinkle with breadcrumbs and place in broiler briefly, but, eh, probably not necessary.]


[what it should, and surprisingly DOES, look like]