CHICKPEA & CHORIZO FIDEOS
Recipe & photo: eatingwell.com
3 Tbspextra-virgin olive oil, divided
1/2 pkgwhole-wheat angel hair pasta (7 to 8 oz.), broken into 2-inch pieces
2 largecloves garlic, minced
1/2 cchopped spanish chorizo - or - pepperoni (about 2 oz.)
1 can(s)(14 oz.) petite diced tomatoes
1 1/2 cwater
1/2 cdry white wine
1 can(s)(15 oz.) chickpeas, rinsed
3scallions (1/2 bunch), sliced
How to Make CHICKPEA & CHORIZO FIDEOS
- 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.
- 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.