Fine Cooking Magazine - November/December 2020

Servings:4 as a main course or 6 as a side

This richly flavored dish can easily be a meal on its own, but it also makes a great side dish for grilled chicken or lamb. If you can’t find baby squash, use full-size ones sliced into half-moons.

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2-1/2 Tbs. extra-virgin olive oil
3 oz. cured Spanish chorizo, halved lengthwise and thinly sliced into half-moons
10 oz. baby summer squash, thinly sliced
1/2 tsp. smoked paprika
1 15-oz. can chickpeas, rinsed and drained
1 Tbs. sherry vinegar
Kosher salt

Calories (kcal) : 240
Fat Calories (kcal): 120
Fat (g): 13
Saturated Fat (g): 3
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 7
Cholesterol (mg): 10
Sodium (mg): 410
Carbohydrates (g): 21
Fiber (g): 6
Sugar (g): 4
Protein (g): 10

Preparation

Heat 1-1/2 Tbs. of the oil in a large skillet over high heat. Add the chorizo, and cook, stirring often, for 1 minute. Using a slotted spoon, transfer the chorizo to a small heatproof bowl, leaving the fat in the skillet.
Add the squash and paprika to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Meanwhile, spread out the chickpeas on a cutting board, and smash lightly with the bottom of a mixing bowl or pot.
Add the sherry vinegar, 1/2 tsp. salt, the chickpeas, and the reserved chorizo (with any accumulated fat) to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes. Transfer to a platter, season to taste with more salt, drizzle with the remaining 1 Tbs. oil, and serve.

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Reviews (2 reviews)

Flynx| 08/15/2018

I made this exactly as described for dinner tonight for my wife and myself. It was OK, but not stellar as I had hoped for. One thing that I find confusing is how anyone expects this tiny amount of food to feed four people as a main course. Even with a solid base of Quinoa, there were only two medium sized bowls.
ndchef| 07/17/2016

This was incredibly good! Hard to imagine how the tastes meld into something so great! Smashing the chick peas was new to me, and I loved the texture. I used tiny chopped chorizo for ease, and it was all so tasty! I will make this again and again, probably til we get tired of it!