I love this dish! I followed another commenter's suggestion to cook the chorizo first and then fry the chickpeas in the chorizo oil. I used a cast iron pan, which, I think, helped the dish be what it is meant to be: I could get it hot enough to crisp up the chickpeas without getting them stuck to the pan. Also, I used a combo of swiss chard and collard greens, heartier than spinach. Finally, I used french fried onions from a can instead of bread crumbs. All in all, super happy with what I did.
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