Fried Chickpeas with Chorizo and Spinach (Thank you Mr Bittman)

Materials:

• 1/4 c. olive oil, plus more for drizzling
• 2 c. cooked or canned chickpeas, as dry as possible (dry w/ paper towel)
• Salt and Black Pepper (to taste)
• 4 oz. chorizo, diced
• 1/2 lb. spinach, roughly chopped
• 1/4 c. cheery (almontillado works great)
• 1-2 c. bread crumbs

Methods:

1. Heat the broiler.
2. Put 3 Tbsp. of the oil (more if needed) in a skillet large enough to hold the chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce heat to medium-low and cook, shaking the pan only occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo.
4. Continue cooking for another 5-8 minutes, or until chickpeas are crisp.
5. Use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
6. Add the remainder of the 1/4 c. of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and liquid has evaporated.
7. Add chickpeas and chorizo back to the pan and toss quickly to combine. Top with breadcrumbs, and drizzle with a bit more oil.
8. Run pan under the broiler to lightly brown the top.
9. Serve!