This quick skillet supper is a flavor bomb—an explosion of hearty, soothing, ingredients that’s the essence of comfort food. I’ve seen several version of this recipe floating around the Internet, but the one that gets the most kudos comes from Food52. That’s the recipe I made for this post. It’s super easy, but with just enough interesting ingredients to give it a real taste bang.
Everything is cooked in the skillet. First, wilt the spinach in a bit of olive oil and add salt and a dash of red wine vinegar. (4 minutes) Remove the spinach and sauté the onion, roasted red peppers, garlic for 5 to 7 minutes.
Add the chopped, cooked chorizo sausage, a dash of smoked paprika and cayenne pepper and a can of drained chickpeas. For the sausage, I used Johnsonville Chorizo that’s fully cooked. Sprinkle on a little parsley, if you have it.
Top it off with crumbled chevre (goat cheese). I took the liberty of adding a few almonds for some extra crunch. That’s it. From skillet to plate: 12 minutes max. If you’re not a chickpea fan, use peeled, cooked, chopped Yukon potatoes as a substitute. Recipe here. Enjoy!