CHICKPEA & CHORIZO FIDEOS

Ellen Bales

By
@Starwriter

This meal is fast and cheap, simply put. Not to mention filling and delicious! The chorizo gives it that extra punch, but don't worry--if you can't find chorizo, pepperoni will also work.
Recipe & photo: eatingwell.com


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Serves:

4

Prep:

25 Min

Method:

Stove Top

Ingredients

3 Tbsp
extra-virgin olive oil, divided
1/2 pkg
whole-wheat angel hair pasta (7 to 8 oz.), broken into 2-inch pieces
2 large
cloves garlic, minced
1/2 c
chopped spanish chorizo - or - pepperoni (about 2 oz.)
1 can(s)
(14 oz.) petite diced tomatoes
1 1/2 c
water
1/2 c
dry white wine
1 can(s)
(15 oz.) chickpeas, rinsed
3
scallions (1/2 bunch), sliced

Directions Step-By-Step

1
In a Dutch oven, heat 2 Tbsp. oil over medium heat. Add pasta and cook, stirring, for 2 to 3 minutes, or until pasta is toasted and browned. Transfer to a bowl.
2
Add the remaining Tbsp. oil to the skillet and heat over medium heat. Add garlic and chorizo, or pepperoni; 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 the chickpeas and scallions and cook for 1 more minute.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Spanish
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #spicy, #smoky