Chickpea Chorizo Pasta
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
3
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Calories
497 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Chickpea Chorizo Pasta
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This Vegan Chickpea Chorizo Pasta in Tomato Sauce is made with homemade chickpea chorizo and quinoa pasta shells, which make it gluten-free! This recipe is packed with an abundance of fragrant spices, and it is so versatile! Change up the pasta and sauce any time the craving strikes for a quick and easy weeknight meal!
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Ingredients
- 6 to 8 oz Quinoa or regular shells use 6 oz for saucier pasta
- 16 oz jar of plain or Italian herb pasta sauce or homemade sauce
For the Chickpea Chorizo
- 2 tsp extra virgin olive oil divided
- 1/2 cup Onion slices
- 4 cloves garlic minced
- 1/2 tsp cumin powder
- 1/4 to 1/2 tsp each of oregano thyme, parsley
- a generous pinch of cinnamon and black pepper
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/2 tsp chipotle pepper powder
- 2 Tbsp chopped olives or 1 Tbsp chopped sundried tomato
- 1 tsp tamari or use coconut aminos to make soy-free
- 1 15 oz can of chickpeas rinsed well or 1.5 cups cooked
- 1 to 2 tsp apple cider vinegar
- 3/4 tsp salt divided
Toppings
- black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese
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Instructions
- Cook the pasta according to instructions and keep aside (Bring 2 to 3 quarts of water to a rapid boil. Add quinoa shells and cook for 6 to 8 mins).
- In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and 1/8 tsp salt and cook for 5 to 6 minutes, or until golden.
- Add the spices and mix well. Add the olives, tamari, and mix. Mash the chickpeas lightly so they are crumbly, but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
- Add 2 Tbsp of the pasta sauce, vinegar, 1/4 tsp salt, and continue cooking the chickpeas for 7 to 9 minutes, or until dry. Break the whole chickpeas, if any. Add 1/2 tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pizza!)
- Reduce heat to medium. Add the cooked pasta and remaining pasta sauce, mix well. Add 1/3 to 1/2 tsp salt, or to taste, cover, and cook for 3 to 4 minutes, or until the sauce comes to a boil.
- Serve hot garnished with a dash of black pepper, a drizzle of extra virgin olive oil, nutritional yeast, or Pepita parmesan. Add some shredded non-dairy cheese on the hot pasta (optional).
Notes
- For variations, use other beans, crumbled up steamed Tempeh, or Pressed super firm tofu instead of chickpeas.
- Nutritional values based on one serving with toppings.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
94g
(31%)
Protein
16g
(32%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1999mg
(83%)
Potassium
773mg
(22%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1020IU
(20%)
Vitamin C
14.9mg
(17%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 94g | 31% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1999mg | 83% |
| Potassium | 773mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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