A hearty dish of chorizo and garbanzo beans.
Both Twitter and Facebook are blocked at my work so when I need a quick distraction I turn to food blogs, videos, and articles (plus blogs that have cute pictures of animals. Have you checked out www.zooborns.com yet? So cute!). Are your surprised? Didn’t think so. Well the other day I came across this video on the New York Times website. I love The Minimalist videos. Mark cooks like me. A little of this, a little of that, and it looks/smells/feels like this when it is done. Easy, right? To me, that is the easy part. It’s remembering what I did and writing the actual recipes that are hard. Anyways, this dish is hearty enough to be the focus of a meal, but in a very small quantity. I found it to be delicious. Thank you, Mr. Minimalist! I served it with some flash fried green beans and roasted potatoes (my veggie drawer is overflowing with potatoes and green beans right now, Paul even made pasta with potatoes for dinner tonight). The beans and chorizo were a very filling meal without me having to cook a lot of food. Let me do my best in telling you what I did after watching his video.
1 can of garbanzo beans
1 1/2 cups cubed spanish chorizo
2 handfuls of spinach, washed and cleaned
S & P
Heat a pan to medium high heat. Once hot, add the olive oil. After oil is hot, add the garbanzo beans and stir around to coat with the oil. Add the chorizo and a pinch of S & P. Let sit, stirring occasionally for about 5 minutes. Once the beans are nice and crunchy, remove from pan.
Add more oil to pan if necessary, add in spinach and about 1/2 cup sherry. Cook down. After a couple minutes, stir in beans and chorizo. Serve immediately.