Chorizo and Chickpea Sauce with Rice Pasta Recipe

Name: Chorizo and Chickpea Sauce with Rice Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 8 ounces Spanish chorizo, casing removed and finely chopped; 4 cloves garlic, finely chopped; 1 onion, finely chopped; One 18-ounce can chickpeas, drained; 1 1/2 cups chicken stock; 2 tablespoons fresh rosemary needles, chopped; 2 tablespoons tomato paste; 1/2 cup dry red wine, such as Rioja; One 28- to 32-ounce can San Marzano plum tomatoes; Salt; 1 pound rice pasta, such as rigatoni or penne; Handful fresh flat-leaf parsley leaves, chopped

Servings: persons

2 tablespoons EVOO
8 ounces Spanish chorizo, casing removed and finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
One 18-ounce can chickpeas, drained
1 1/2 cups chicken stock
2 tablespoons fresh rosemary needles, chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Rioja
One 28- to 32-ounce can San Marzano plum tomatoes
Salt
1 pound rice pasta, such as rigatoni or penne
Handful fresh flat-leaf parsley leaves, chopped

1
Heat the EVOO in Dutch oven or saucepot over medium-high heat.
2
Add the chorizo, brown and render and then remove with a slotted spoon.
3
Add the garlic and onions, then reduce the heat a bit.
4
Place half of the chickpeas in a food processor and pulse to process.
5
Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
6
Add the tomato paste to the onions and stir, 1 minute.
7
Add the wine and deglaze the pan.
8
Then add the chicken stock and chickpea mixture to the onions, and stir to combine.
9
Add the tomatoes and break them up a bit.
10
Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
11
Cool and store for a make-ahead meal.
12
Reheat the sauce over medium heat while cooking the pasta.
13
Heat a large pot of water to cook the pasta and season with salt.
14
Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
15
Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons EVOO, 8 ounces Spanish chorizo, casing removed and finely chopped, 4 cloves garlic, finely chopped, 1 onion, finely chopped, and more.

Yes, Chorizo and Chickpea Sauce with Rice Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo and Chickpea Sauce with Rice Pasta

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