I saw this recipe on Oishii last week and couldn’t wait to try it. Did just that and made it again the following night, I loved it so much.
Only adjustment I made was to use less oil and drain the chorizo fat away before adding the spinach. Oh, and I used a splash of white wine rather than sherry as it was all I had kicking about. 🙂
P.S. First blossoms are out. Only in very sheltered areas but still… Spring!
A Wee Bit of Cooking 
Yay for Spring! You’ve had a tough winter up Inverness-way – you are all deserving of a warm, gentle spring.
Chorizo, spinach and chickpeas – what more could one possibly want?
Beautiful blossoms! Reminds me of Japan! I’m glad you enjoyed the chickpeas. It’s such a simple, but delicious combination. Hope you’re doing well!
love the combination! Unfortunately, I’ve used up all my soaked chickpeas otherwise I’d make it myself now! With kale instead of spinach, because that’s what I have.
I’ve never understood why spinach works so well with the other two ingredients, but it certainly does! There’s a Portuguese chickpea soup with spinach that’s delicious, especially with chorizo slices.
Happy Springtime!
Wendy, long time and all that. Good to see you still Blogging. I’m afraid teaching has consumed my life and I hardly Blog! Got one on today though.
This looks amazing by the way, lovely with some good crusty bread.
Cheers
David
Ah, spring. Thank goodness, eh?
Oh, this looks delicious! Love the combo of ingredients and your blossoms are fantastic!
Brilliant ingredients ! A variation of this is a staple in our house .