RECIPE OF THE WEEK: SAUTEED SPINACH, CHORIZO & CHICKPEAS
Posted by Kate | Filed under Recipes, Summer 2010
Yes, I know – meat? It took us eight weeks to get there, but here is the first recipe of this CSA that calls for the non-veggie stuff. For vegetarians, I would obviously skip the chorizo and rather add chunks of cooked butternut at the end for a very different but still delicious dish. For meat eaters who are sadly chorizo-less, I would suggest some pancetta or even decent bacon as a substitute.
1 bunch spinach (or swiss chard, or kale)
1 tin chickpeas, drained and rinsed
a small chunk of chorizo, cut into small dice
1 clove garlic, minced
1 onion, chopped
balsamic vinegar
olive oil
Wash the spinach well, removing any large stalks. Chop. In a large frying pan, heat some olive oil and sauté the onion until soft and golden. Add the chorizo, toss with the onion, and then add the garlic. Stir until fragrant, then add the spinach. Toss to coat in the oil, and if possible, cover the pan (a plate or a big pot lid should do the trick). Check occasionally, stirring, until the spinach is fully wilted (add a small splash of water if the pan is dry and the spinach is sticking). Remove the covering, and if there is any liquid, stir until it has evaporated, leaving your vegetables and chorizo moist. Push them to the side of the pan, add a little more olive oil and add your chickpeas, stirring to coat in the oil, until heated through. Add some ground pepper and a good splash of balsamic vinegar. Stir the vinegar through (some will evaporate) and remove from the heat. Serve immediately.
Alternatively, serve at room temperature with large cos leaves to scoop up the chickpeas and spinach, as a sociable appetizer to a meal.
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In a Nutshell
- Summer 2010 CSA in a nutshell
January 12, 2010 | 11:09 am- One small, organic farmer, Erick Zenzele
- A weekly veggie bag containing a constantly changing selection of SIX vegetables
- An additional item every other week (preserves and exotic mushrooms)
- Four collection points for you to choose from, at Deer Park Cafe, Klein Joostenberg Deli, Jaqui Daya Food Store and Millstone Farmstall
- A weekly email newsletter
- An online blog with information, links, recipes and a chance to interact with other CSA members
- Farm outings to Erick’s farms, to meet your farmer, see the crops and learn about how they are grown
- A total of TEN weeks of vegetable delights, running from Tuesday 26 January through Tuesday 30 March.
- Total cost is R559, averaging to R55.90 per weekly bag
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Hi Kate, have just read your letter and am afraid that we will not be returning next. It was a very good exercise and it could have been so worth while, but sometimes that’s the way the cookie crumbles! I was disappointed, as I always try and support the person who tries something for the good of all. Good luck in the future. Incidentally those mushrooms were absolutely devine. Ta for your trouble, Marion and the Kinsman family.