I made what's become a favorite dinner - a rice dish with chorizo, spinach, and chickpeas. We saw a similar recipe once, but we changed things around to make it our own, and Brad's been thinking about it on and off ever since. The teen is a fan of neither chorizo nor chickpeas, so I haven't made it since the first time, but tonight, we knew she wouldn't bet eating dinner with us, so I figured it was time.
Most of the flavor from this dish comes from the chorizo, so make sure you're using one you really like. We frequent two local butchers/markets that make their own, and they're each fantastic in their own way. It's a pretty quick dinner, too - the veggie/chorizo saute is made while the rice is cooking, so you're looking at less than 30 minutes.
Rice with Chorizo, Spinach, and Chickpeas
1 cup jasmine rice
vegetable oil
1 small yellow onion
1 large garlic clove, finely minced
1/2 lb. fresh chorizo (I got mine from Clancey's), removed from casing and crumbled
8 oz fresh spinach, chopped
1 14-16 oz can chickpeas, drained and rinsed
Cook jasmine rice according to directions. While rice is cooking, pour about a tablespoon of oil into a large skillet or 3 qt. saute pan over medium-high heat. Add the garlic, onion, and chorizo, and cook, stirring often to break up chorizo pieces, until the onions are soft and the chorizo is browned, about 8 minutes. Lower the heat a bit, and add the spinach, stirring occasionally until the spinach is wilted. Add the chickpeas and stir. Cook until the chickpeas are warmed through. Add salt to taste (how much salt you need will depend on how salty your chorizo is).
Stir in cooked rice, mix well, and check for seasoning. Serve immediately.
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