Chickpea: Spinach Soyrizo
by Lishka DeVoss

This is a very forgiving dish that does not really need exact measurements.

YIELD 2 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
olive oil
1 cup panko bread crumbs
1 cup cooked chickpeas, or 1 can (15.5 oz, rinsed and drained)
6 oz soyrizo (or 2 chipotle veggie sausages, chopped)
1/2 pound baby spinach, chopped slightly
splash of dry sherry
salt and pepper (optional)

PREPARATION FOR DRY CHICKPEAS (in Instant Pot Max®):

water to cover 1-inch above, Max pressure, 32 minutes, Natural Release, no warming

Drain and let cooked chickpeas dry out a bit before adding to the pan.

PREPARATION

1. In oven-proof 12-inch skillet over medium, add enough oil to cover bottom and heat until shimmering; add chickpeas and cook (stirring as needed) until chickpeas begin to brown and crisp — about 10 minutes. Remove from pan and set aside.

2. Add spinach, some sherry and salt; toss continually until wilted and any liquid has evaporated. Remove from pan and set aside.

3. Add more oil and then add soyrizo/sausages. Toss continually until browned.

5. Add cooked spinach and chickpeas, toss everything and then remove from heat. Sprinkle panko bread crumbs on top, drizzle on olive oil over and put under low broiler until browned on top.

Updated 2025-09-27

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