A Warm Pan Of Chickpeas, Chorizo, And Chèvre

• 1/2 teaspoon olive oil
• 2 cups baby spinach
• 1 pinch kosher salt, plus more to taste
• 1/4 teaspoon red wine vinegar
• 1 small white onion, thinly sliced into half moons
• 3 roasted red peppers, packed in oil, chopped
• 5 cloves garlic, minced
• 2 chorizo sausages, chopped
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 tablespoons chives, chopped
• 3 tablespoons parsley, chopped
• 1/4 cup chevre, crumbled

1. Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.
2. Add the onion, the roasted red pepper, and the garlic to the pan. Saute for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.
3. Stir in the reserved spinach, then the chives and the parsley, and finally top with the chevre. Serve warm.

olive oil, baby spinach, kosher salt, red wine vinegar, white onion, red peppers, garlic, chorizo sausages, paprika, cayenne pepper, chickpeas, chives, parsley, chuevre

Taken from food52.com/recipes/27537-a-warm-pan-of-chickpeas-chorizo-and-chevre (may not work)