Accidentally Vegan: Roasted Chickpeas with Sherry and Spinach Over Israeli Couscous

This is one of our go-to, quick dinners when we need something healthy and delicious based on things we usually have around the house. This weekend, when a vegan friend was visiting, we realized that this dish we've been whipping up for years could be very easily made vegan. So, it's not "accidental" in this case (like in the past), but an adaptation. This dish is great over rice, couscous (Israeli or regular), or whatever starch you have lying around.

Roasted Chickpeas with Sherry and Spinach Over Israeli Couscous
Loosely adapted from Mark Bittman

  • 2 cans of chickpeas, strained, rinsed, and dried
  • 1/4 cup olive oil + 2 Tbs
  • 1/4 cup sherry
  • 2 big bunches of spinach, rinsed and stemmed
  • 8 oz turkey chorizo (optional)
  • 1/4 cup minced shallots
  • 4 cloves of minced garlic
  • 1/2 tsp cumin (we prefer whole cumin seeds that we crush in mortar and pestle)
  • 1/4 tsp paprika
  • 1/4 tsp crushed red pepper
  • 1 cup (dry) Israeli couscous
  1. Preheat oven to 450. Spread chickpeas in a single layer on a jellyroll pan (aka baking sheet with sides), pour just enough olive oil over chickpeas until evenly coated, sprinkle spices over the chickpeas and place in the oven. Bake chickpeas for about 20 minutes, or until they are just toasted brown and crispy. Keep an eye on the chickpeas so they don't burn, occasionally stir them and shake the pan to redistribute.
  2. While chickpeas are roasting, cook Israeli couscous according to directions.
  3. While chickpeas are roasting and couscous is cooking, in a large saucepan, heat 1 Tbs olive oil and brown chorizo (if using). Remove chorizo from pan and set aside.
  4. Add another tablespoon of olive oil to pan, add shallots and garlic and sauté until lightly browned. Add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft. 
  5. Add chorizo, if using, back to the pan and toss quickly to combine, drizzle with a bit more oil. Serve into bowls over couscous and top with a generous portion of roasted chickpeas.

This is the non-vegan version with turkey chorizo


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