Spaghetti with Chorizo, Chick Peas and Spinach

Inspired by a few green leafy vegetable recipes that  combine either with chick peas or with Chorizo, I decided to throw everything together and make a quick weekday pasta dish out of it. I remember seeing Nigella Lawson once using Chorizo and scallop for a quick dinner dish on TV, and thought that would be a good start (even without the scallops). After checking her cookbooks, I saw that she liked to combine chickpeas and green leaves in another dish.
The Chorizo provides a lovely meaty flavor, and, as with bacon, you don't really need much of it to get that. No additional oil or fat is need as the Chorizo extracts enough to cook the spinach in. The chick peas are precooked and basically just need to be reheated. All in all another pasta dish in which the pasta takes longer to cook than the sauce. I love that!!

(Print Recipe)

250g Spaghetti

1/4 cup Chorizo, chopped
1 teaspoon cumin seeds
1 cup cooked chick peas
2 cups of spinach leaves (or chard or bok choy), chopped
salt and pepper to taste

Serves 2-3
Cook spaghetti according to instructions.

Heat a dry pan over medium heat. Add the Chorizo and cook until some fat has been extracted. Add the cumin seeds and cook for another 2-3 minutes. The Chorizo should be somewhat crispy by now. Add the chopped spinach leaves and cook until wilted. Stir in the chick peas and cook for another 2 minutes. Season with salt and pepper. Set aside

Drain the cooked spaghetti and transfer to serving bowl. Stir in the Chorizo chick pea mixture until spaghetti are well coated. Serve immediately.

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