Tonight I'm making a riff on Mark Bittman's fried chickpeas with chorizo and spinach.
Into the pan with the oil and chickpeas went some dried thyme and garlic powder. I'm subbing green kale for spinach and andouille for chorizo. I'm adding a chopped yellow onion, skipping the breadcrumbs and serving the whole mess over red quinoa.
It was delicious. I'd make it again in heartbeat!
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