Black Butte Chickpeas™ with Chorizo, Spinach & Roasted Tomatoes

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  • Black Butte Chickpeas™ with Chorizo, Spinach & Roasted Tomatoes


  • 2 qts. water, divided
  • 8 oz. InHarvest Black Butte Chickpeas™
  • 1 pt. grape tomatoes
  • ½ c. extra-virgin olive oil, divided
  • Kosher salt, as needed
  • 6 oz. chorizo sausage link, sliced to ¼”-thick coins
  • 1 T. fresh-minced garlic
  • 5 oz. fresh spinach leaves without stems


  1. In a medium pot, bring 1 qt. of the water and InHarvest Black Butte Chickpeas™ to a boil. Remove from heat; cover and let soak for 1 hour.
  2. Drain the soaking liquid; add the remaining water to the pot of chickpeas. Bring back to boil; reduce to simmer. Cook, covered, for 25 minutes or until tender, adding more water if necessary. Drain; let cool.
  3. In a bowl, coat the tomatoes with 2 T. olive oil and a generous sprinkling of salt. Lay the tomatoes out on a sheet pan. Roast in a 350°F conventional oven for 15 minutes. Remove from the oven; reserve.
  4. In a large sauté pan, heat 2 T. olive oil. Add the chorizo; cook until it begins to brown. Stir in the garlic; sauté for 1 minute. Stir in the cooked chickpeas; heat through. Add the tomatoes and spinach; stir until the spinach is just wilted.
  5. Add the remaining olive oil; toss to evenly coat the chickpeas. Serve warm as a shared appetizer with crusty bread.


Recipe Yield: approx. 6 cups

Nutrition Facts

Per serving: 380 cal., 16 g pro., 31 g carb., 1 g fiber, 21 g fat (5 g sat. fat), 25 mg chol., 380 mg sod., 4 g sugar

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