Pantry Dinner: Pasta w/ Chorizo & Chickpeas
Never let your cupboard run bare.
I always keep an arsenal of canned beans (I like Goya); tomatoes; chutneys; olive pastes; nuts; vinegars and oils stocked up.
If you stock up on different shape dried pasta, then you can make a delicious dinner in minutes.
I also keep packaged Mexican and Spanish chorizo in the refrigerator drawer, since it stays for months in the vacuum sealed package.
This comforting dinner was adapted from Bon Appetit and was delicious.
I added the greens (chard or kale), because I felt it needed some greens.
Pasta w/ Chorizo & Chickpeas:
2 small shallots, chopped
1 large garlic clove, chopped
2 links of Mexican (I use Goya) chorizo, casings removed, sliced and chopped
2 Tbsp. tomato paste
2 Tbsp. olive oil
2 cups low-sodium chicken broth
1 15-oz. can chickpeas, rinsed
12 oz. small dried pasta (such as orecchiette or shells)
bunch of fresh spinach, kale or chard
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 garlic 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 in the chickpeas and coat w/ the red oil mixture. Add in the greens, if using.
Add broth and bring to a boil, reduce heat and simmer, stirring occasionally, until sauce is thickened, 15–20 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Add pasta and the pasta cooking liquid to sauce. Cook, stirring until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.