Pasta With Chickpeas, Chorizo and Bread Crumbs
Published March 26, 2017
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and black pepper
Extra virgin olive oil, as needed
¼ pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
½ pound pasta, like shells, ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish
Nutritional analysis per serving (4 servings)
53 grams carbs; 18 milligrams cholesterol; 413 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 13 grams fiber; 666 milligrams sodium; 20 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Private Notes
Comments
Hi Deb! I know using beige chorizo is all the rage nowadays, but I do believe the author may have used the slightly more classical red one.
Taking a hint from others, I doubled the chorizo, added a few liberal squirts of lemon juice, and a pinch of red pepper. Also sautéed a red bell pepper and a few chopped scallions before adding the beans. Be liberal with the flat parsley. Results were very good.
This was good but not great... the chickpeas and pasta are bland on their own, occasionally you get a bite of chorizo. The real flavor comes from the salty breadcrumbs. I added some baby arugula which made the flavor more interesting. I don't think I'll make it again, but if I do I'll add some more greens and maybe peppers.
chickpeas need to be sauted w/meat and/or other flavorings; perhaps use 3 c. chickpeas rather than 4
This was a bit too dry and chickpea forward as written. We used 3/4 of chickpea, but would’ve suggested 1/2 and crisped them. Also would recommend: - saving & adding pasta water - add red pepper flakes - added juice of one whole lemon - would add cherry tomatoes and a green (spinach, sautéed kale, or broccoli rab)
I liked this dish. I doubled the chorizo and used black chickpeas (Ceci Neri) which had a nice texture. Added a little pasta water and more olive oil to the sauce.