Pasta with Chorizo and Chickpeas

Ingredients for Pasta with Chorizo and Chickpeas

• 2 tablespoons olive oil

• 2 small shallots, chopped

• 350g fresh Mexican chorizo or hot Italian sausage, casings removed

• 2 tablespoons tomato paste

• 1/2 teaspoons crushed red pepper flakes

• 475ml low-sodium chicken broth

• 1 425g can chickpeas, rinsed

• 350g small dried pasta (such as malloreddus or orecchiette)

• Kosher salt

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

• Finely grated Parmesan and lemon zest (for serving)

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 240ml pasta cooking liquid.

Add pasta and 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.