Contents of your meal kit:
bell pepper
onion
portobello mushrooms
chistorra spices
chickpeas
sherry vinaigrette base
grated carrot
Cookware needed: baking sheet, mixing bowl, medium or large nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 400. Slice bell pepper into ¼-inch pieces. Toss with onions on a baking sheet, along with olive oil, salt & pepper. Place in the preheated oven, and set a timer for 10 minutes.
- Meanwhile, using a damp paper towel, wipe mushrooms of any dirt. Remove stem from the mushrooms, scrape out the dark gills using a small spoon, and rub all sides with olive oil, chistorra spices, salt & pepper. (You may not need all of the chistorra spices.)
- When the 10 minute timer is up, heat a nonstick skillet over medium heat. Place portobellos in pan and cook about 1-2 minutes a side or until browned. Transfer them to the baking sheet with the onions & peppers and return to oven to keep warm.
- Meanwhile, rinse and drain chickpeas. Use a paper towel to wipe out the pan you used for the portobellos, and add a very small amount of oil. Heat again over med-high heat and add the chickpeas. Season with salt & pepper and sauté about 3-4 minutes, until they begin to turn golden brown.
- Pour vinaigrette base into the bottom of a salad bowl along with an equal amount of olive oil. Whisk or mix with a fork to combine. Add spinach, grated carrot, and toasted chickpeas to the bowl. Toss gently.
- Serve chistorra-spiced portobellos with warm chickpea salad. Enjoy!
Notes: Chistorra spices are similar to flavors in chorizo — smokey and garlicy, but not very spicy/hot at all.