chickpea & chorizo fideos
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
prep time
25 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 package whole-wheat angel hair pasta (7 to 8 oz.), broken into 2-inch pieces
- 2 large cloves garlic, minced
- 1/2 cup chopped spanish chorizo - or - pepperoni (about 2 oz.)
- 1 can (14 oz.) petite diced tomatoes
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1 can (15 oz.) chickpeas, rinsed
- 3 - scallions (1/2 bunch), sliced
How To Make chickpea & chorizo fideos
-
Step 1In 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.
-
Step 2Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#spicy
Keyword:
#smoky
Ingredient:
Pasta
Culture:
Spanish
Category:
Casseroles
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes