Black Butte Chickpeas™ with Chorizo, Spinach & Roasted Tomatoes

Directions

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