PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.
Provided by Mark Bittman
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
- Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
- Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams
PASTA WITH CHICKPEAS AND BREADCRUMBS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
- Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl.
- Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes.
- Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.
Nutrition Facts : Calories 590, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 751 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 21 grams, Sugar 7 grams
PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
PASTA WITH CHORIZO AND CHICKPEAS
Provided by Michael Hudman
Categories Pasta Tomato Quick & Easy High Fiber Dinner Sausage Chickpea Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
- Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
- Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
Steps:
- 1. Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl. 2. Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning. 3. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley. Yield: 4 servings.
PASTA WITH CHICKPEAS
This recipe came from "Moosewood Restaurant Low-Fat Favorites" cookbook. The ingredients in this recipe are ones we have around all the time (and love!). We made it for dinner tonight, and it exceeded our expectations. YUM! If you like these ingredients, then I think you'll love it too. One of the neat things is that pureeing the chickpeas gives the sauce a wonderful, creamy texture.
Provided by MilliMoMo
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
- Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
- Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
- Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
- Meanwhile, cook the pasta.
- The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
- Pass the feta and chopped tomatoes (if desired) at the table.
Nutrition Facts : Calories 819, Fat 12.1, SaturatedFat 4.7, Cholesterol 22.3, Sodium 923.9, Carbohydrate 147.4, Fiber 15.9, Sugar 10.4, Protein 31.1
CHORIZO AND CHICKPEA TAPAS
Make and share this Chorizo and Chickpea Tapas recipe from Food.com.
Provided by Midwest Maven
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put 6 tablespoons of the olive oil, and the 2 tablespoons of vinegar in a bowl and whisk together.
- Taste, and add more sherry vinegar, if desired, season with salt and pepper, and set aside.
- Using a small sharp knife, remove the casing from the chorizo sausage.
- Cut the meat into 1/4 inch thick slices, then cut each slice in half, making half moon shapes.
- Heat the remaining olive oil in a small skillet over med/high heat.
- Add the onion and saute for 2-3 minutes.
- Add the sausage and cook for about 3 minutes, or until it's cooked through.
- Remove the sausage and onions from pan with a slotted spoon and add to the dressing while still hot, and stir.
- Drain the can of chickpeas, rinse with water and then drain again.
- Add the chickpeas to the bowl with the other ingredients, and mix well.
- Let mixture cool.
- Just before serving, adjust the seasoning if needed.
- Serve topped with the fresh oregano and nice chunks of bread, enjoy!
Nutrition Facts : Calories 624.5, Fat 49.2, SaturatedFat 12.6, Cholesterol 56.1, Sodium 1085.5, Carbohydrate 25.4, Fiber 4.6, Sugar 0.8, Protein 20.4
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