Chorizo and Chickpea Sauce with Rice Pasta
1 hr 10 min
30 min
4 to 6 servings
1 hr 10 min
30 min
4 to 6 servings


  • 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 


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.

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