As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”
- 2 small shallots, chopped
- ¾ lb. fresh Mexican chorizo or hot Italian sausage, casings removed
- 2 cups low-sodium chicken broth
- 1 15-oz. can chickpeas, rinsed
- 12 oz. small dried pasta (such as malloreddus or orecchiette)
- 2 Tbsp. chopped fresh flat-leaf parsley (optional)
- ½ tsp. crushed red pepper flakes
- 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; 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 thickened, 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 ½ 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.
Nutritional ContentCalories (kcal) 660 Fat (g) 35 Saturated Fat (g) 12 Cholesterol (mg) 70 Carbohydrates (g) 56 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 30 Sodium (mg) 1450Reviews Sectioni really enjoyed this! can't get mexican chorizo where I am but I used diced spanish chorizo instead and added some mushrooms because they were lying around. also ran out of shallots so I substituted with the other kind of shallots haha. the end result was a nice glossy sauce and healthy but hearty bowl of pasta, i'll definitely make it again!pb1115Sydney, AUS04/29/20This recipe was easy and delicious! I didn't have tomato paste on hand so I used Rotel tomatoes and eliminated the red pepper flakes. It added a little more liquid to keep everything moist. I also added the browned chorizo at the end to prevent drying out as another review mentioned. I love that this recipe can be individualized for different palettes and improvised with on hand ingredients, making options endless. I'm pleased to have come across this recipe and will definitely make it again.dezignerNew Orleans04/27/20Made this last night and I have to say what a great and easy recipe! I used whatever I had at home and it came out great! Even my kids loved it! I left out the red pepper flakes for my kids but added some for me and my husband. I will be making this a staple in my home!It's sad that this recipe has received no reviews, because I've made it half-a-dozen times, and each one has been a hit. It's hearty, savory and spicy - and because the protein comes as much from chickpeas as chorizo, it doesn't leave you feeling over-full or gross afterwards. The lemon zest is inspired. I highly recommend this with a dry red wine and a green salad.I've made changes to the way I make it, because as written, not much of a "sauce" develops; the chorizo I find where I live is a bit too dry I end up sauteing the shallots and chorizo in a *covered" pan, which helps retain moisture and keep the browning down. The rest of the recipe, I keep the lid partially on.
Chickpea Chorizo Pasta
We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce. Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of K-J AVANT Red Blend and let’s eat.
Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.
- ½ pound dry garbanzo beans
- 1 red bell pepper
- 1 green bell pepper
- 1 tablespoon canola oil
- 4 red potatoes, cut into 1/2-inch cubes
- 9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
- 1 yellow onion, cut into large chunks
- 8 cloves garlic, or more to taste
- 1 teaspoon paprika
- ½ teaspoon salt, or more to taste
- ¼ cup dry sherry, or more to taste
Put garbanzo beans into a large container add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture cook, stirring infrequently, until the onion softens, about 10 minutes more.
Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Spanish Pasta With Chorizo and Tomatoes
Although pasta isn't always associated with Spain, it is a fairly common staple on tables across the country. Its vicinity to Italy makes it the perfect place where both cuisines can blend, like in this flavorful recipe for pasta with chorizo. Both countries consider pasta to be a first course, rather than the main course, but this flavorful recipe yields four filling and generous servings.
Spanish chorizo is a spicy pork sausage that's garlicky and flavored with pimentón (paprika) and is a very specific ingredient that can't be replaced with Mexican chorizo, as they offer flavor profiles that are very distinct. Spanish chorizo is usually cured, whereas Mexican is sold raw. The closest approximation to the Spanish version would be a very spicy sausage that you can further flavor to with paprika, or Portuguese linguica sausage.
True Spanish chorizo can be found in most upscale supermarkets packed with specialty meats in the charcuterie and cheese section.
Orecchiette with Chorizo and Chickpeas
The first time we used pasta Orecchiette was around 2009. We had seen a recipe in a food magazine using the pasta, so to the store we went. We had a hard time finding it, but our local co-op (sell’s all natural – organic foods) had the pasta. When we described the pasta (as we had forgotten the name) the sales lady new right away what we wanted. She referred to the pasta as little pope hats. Ever since Orechiette has become a staple in our pantry.
About.com talks on Italian food and describes Orechiette as a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears. The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.
Barilla (store brand that sells Italian products) says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.
Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.
Now for our featured recipe: Orecchiette with Chorizo and Chickpeas, and here is what you will need.
3/4 pound fresh Mexican chorizo, casings removed
2 tablespoons tomato paste
1 15-ounce can chickpeas, rinsed
Fresh chopped cilantro or parsley
Heat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.
Next add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.
Meanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.
Serve pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.
We have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.
For the side salad using candy cane beets, see our recipe here: Shredded Candy Cane and Green Apple Slaw with Pecans.
Fideos with Chorizo and Chickpeas
In a large, deep skillet, heat the 1/4 cup of olive oil. Add the broken spaghettini and cook over moderate heat, stirring frequently, until the pasta is golden, about 5 minutes. Transfer the pasta to a plate. 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. Return the pasta to the skillet and stir in the chickpeas and sliced roasted peppers. Add the white wine and cook until evaporated, about 2 minutes.
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. 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. Once all of the chicken broth has been absorbed, cover the skillet and let it stand off the heat for 10 minutes. Stir in the green olives and Cotija cheese. Drizzle with olive oil and serve right away.
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 package whole-wheat angel hair pasta (7-8 ounces), broken into 2-inch pieces
- 2 large cloves garlic, minced
- 1/2 cup chopped Spanish chorizo or pepperoni (about 2 ounces)
- 1 14-ounce can petite diced tomatoes
- 1 ½ cups water
- ½ cup dry white wine
- 1 15-ounce can chickpeas, rinsed
- 3 scallions (1/2 bunch), sliced
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add garlic and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, wine and the toasted pasta bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in chickpeas and scallions and cook 1 minute more.
Chorizo Tapas for Summertime Meals
Tapas, or small Spanish savory dishes, are perfect for when the warmth of summer arrives, and most cooking comes to a halt. Enter dishes like this one–simple one-pot numbers that can be thrown together with minimal chopping and time spent over a hot pan. I like to make this dish in advance (in the morning before things heat up), and put it in the fridge for later. That way when I get home, I just pull it out of the fridge have it come to room temperature while I get out the olives, cut some bread, and pour the wine.
This is a great base recipe for adding extra vegetables or cooked meats. A tin of sweetcorn or chickpeas would help bulk the pasta out to feed more people.
Wholemeal pasta could be used instead of white pasta to increase the fibre content of the dish.
Leftover cooked chicken or cooked prawns could be added to the dish at the end of cooking.
A jar of roasted red peppers could be used instead of the fresh bell peppers.
How to serve this chorizo stew
This chickpea chorizo stew is saucy enough to be served on its own as a super satisfying stew (maybe grab a few pieces of homemade baguette for dipping??), or can be served over rice, quinoa, amaranth, polenta, or bulgur, or tossed with pasta.
You cannot go wrong either way!!
If you end up making this delicious dinner, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!