Fideos with Chorizo and Chickpeas Recipe

Name: Fideos with Chorizo and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 12 ounces Spanish spaghettini, broken into 1-inch pieces; 5 ounces chorizo, thinly sliced; 1 small sweet onion, thinly sliced; One 15-ounce can chickpeas, drained; 1 cup jarred marinated roasted red peppers, drained and thinly sliced; 1/2 cup dry white wine; 1 cup canned tomato sauce; 1 quart low-sodium chicken broth; Salt; Freshly ground black pepper; 1/2 cup sliced green olives; 1/2 cup crumbled Cotija or farmers cheese (2 ounces), optional

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces Spanish spaghettini, broken into 1-inch pieces
5 ounces chorizo, thinly sliced
1 small sweet onion, thinly sliced
One 15-ounce can chickpeas, drained
1 cup jarred marinated roasted red peppers, drained and thinly sliced
1/2 cup dry white wine
1 cup canned tomato sauce
1 quart low-sodium chicken broth
Salt
Freshly ground black pepper
1/2 cup sliced green olives
1/2 cup crumbled Cotija or farmers cheese (2 ounces), optional

1
In a large, deep skillet, heat the 1/4 cup of olive oil.
2
Add the broken spaghettini and cook over moderate heat, stirring frequently, until the pasta is golden, about 5 minutes.
3
Transfer the pasta to a plate.
4
Add the sliced chorizo and onion to the skillet and cook over moderately high heat, stirring occasionally, until the chorizo is browned and the onion is softened, about 7 minutes.
5
Return the pasta to the skillet and stir in the chickpeas and sliced roasted peppers.
6
Add the white wine and cook until evaporated, about 2 minutes.
7
In a very large measuring cup or pitcher, combine the tomato sauce with the chicken broth and season the mixture lightly with salt and black pepper.
8
Add the tomato-broth mixture to the pasta 1 cup at a time, stirring over moderate heat until it is almost completely absorbed before adding more.
9
Once all of the chicken broth has been absorbed, cover the skillet and let it stand off the heat for 10 minutes.
10
Stir in the green olives and Cotija cheese.
11
Drizzle with olive oil and serve right away.

266

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: 1/4 cup extra-virgin olive oil, plus more for drizzling, 12 ounces Spanish spaghettini, broken into 1-inch pieces, 5 ounces chorizo, thinly sliced, 1 small sweet onion, thinly sliced, and more.

Yes, Fideos with Chorizo and Chickpeas falls under the Vegetarian 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.

Fideos with Chorizo and Chickpeas

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