Chorizo and Chickpea Sauce with Rice Pasta

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

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 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
  5. 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.
  6. Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.