| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons EVOO
- 8 ounces Spanish chorizo, casing removed and finely chopped
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- One 18-ounce can chickpeas, drained
- 1 1/2 cups chicken stock
- 2 tablespoons fresh rosemary needles, chopped
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Rioja
- One 28- to 32-ounce can San Marzano plum tomatoes
- Salt
- 1 pound rice pasta, such as rigatoni or penne
- Handful fresh flat-leaf parsley leaves, chopped
Instructions
- Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
- Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
- Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
- Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
- Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
- Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 691 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 28 g |
| Cholesterol | 35 mg |
| Sodium | 1056 mg |
Reviews
Good but the recipe forgot what to do with the sausage! I added it when the chickpea mixture was to be simmered for 20-25 minutes since it never was mentioned when to add. It’s simmering now and smells amazing! Can’t wait to dig in!
My wife is near the end of preparing this dish for supper. She called me to the kitchen in a mild panic. She too late realized that she had the cooked chorizo in a small bowl sitting idle after she made the sauce in the Dutch oven.
The recipe says “Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon”, but says nothing about what to do with it afterwards.
We think that this recipe needs some additional instructions.
I now ASSUME (too late) that the chorizo should have been simmered in chickpea mixture for 25 minutes to impart the flavor of the chorizo into the sauce.