Chickpeas and Chorizo with Kale

Big on flavor, low on hassle. All you need is one pan. And a bowl, if you're feeling fancy. And maybe a glass of Rioja.

Ingredients

Olive oil

1 spicy chorizo sausage (fresh, not cured)

2 cloves garlic, slivered

1-2 cups chopped dino kale (remove thick part of stems first; or sub chopped spinach)

1 can chickpeas, rinsed well and drained

About 1/2 tsp ground cumin

1/4 tsp paprika

Salt

Toasted whole grain bread (optional)

Heat a wide nonstick pan over medium heat. Drizzle with olive oil. Cut the chorizo from its casing and place the meat in the pan, cutting into 4 to 5 pieces with the spatula. Let brown on one side.

Turn the chorizo, push to the side of the pan, and add the garlic to the other. Sauté the garlic for about 30 seconds, till it starts to soften, then add half the chickpeas and half the kale. Stir to combine. Wait a minute for the kale to wilt, then add the rest of the chickpeas and kale.

Continue stirring occasionally until all the kale has completely wilted, then use the spatula to break apart the chorizo into smaller pieces. Sprinkle in cumin, paprika, and salt to taste, and stir well.

Cover, turn the heat down to medium-low, and continue cooking for about 7 minutes until the kale is tender, adding a tablespoon of water if the pan starts to get dry. Remove from heat and let sit another couple minutes.

Serve hot, drizzled with a little olive oil, and garnished with a toast or two if desired.

Serves 2.

White Bean and Chickpea Spread with Cumin and Cilantro

You know how chickpeas are slightly too thick to make a good spread, and white beans are slightly too watery?

I think I may have had a culinary epiphany. Or possibly the 100 degree weather has addled my brain. Regardless, this was both easy to make and delicious. I have witnesses.

Ingredients
1-2 cups cooked chickpeas
1-2 cups cooked cannelini beans
1 small clove fresh summer garlic
(if you don't like the bite of raw garlic, try using a clove or two of roasted or boiled garlic -- just add one clove at a time to avoid overpowering the flavor of the other ingredients)
Fresh cilantro (again, use sparingly -- try a five-fingered pinch of leaves to start)
1 tbsp(ish) olive oil
Generous sprinkling of cumin
Dash or two paprika
Pinch or two salt (unless your beans are already highly salted)
A little freshly ground white pepper
2-3 radishes, julienned

Toss all the ingredients except the radishes in a Cuisinart and blend until smooth. Adjust the beans to chickpea ratio until you've got your desired consistency, and adjust all the herbs and spices to taste (too little spice? Add more cumin. Too much cilantro? Add a few more white beans to dilute it down again).

Serve with or over toasts or crackers (I think thinly sliced, toasted french bread would be perfect, but all we had was crackers, and that worked well too). Garnish with julienned radishes and a few leaves of cilantro if desired.


Serves 2-4 alongside other small plates for tapas.


Pairs amazingly well with a $5 bottle of Honey Moon Viognier (available at Trader Joe's. I know, we're classy).