Chickpea Chorizo Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Chickpea Chorizo Pasta combines cooked pasta shells with a spiced chickpea mixture designed to mimic chorizo's flavor and texture. The chickpea mixture is prepared by cooking onion and garlic in olive oil, then adding spices like cumin, coriander, paprika, chipotle pepper powder, cinnamon, and herbs such as oregano. Chopped olives and tamari enrich the umami profile. The chickpeas are lightly mashed to create a crumbly texture resembling chorizo.
This chickpea chorizo is cooked until dry and golden in spots, then combined with pasta sauce and cooked pasta to meld flavors. The dish delivers a balance of smoky, spicy, and savory notes with a satisfying texture from the chickpeas, making it a flavorful plant-based alternative to traditional chorizo pasta dishes.
This pasta can be served as a main meal and can be customized with toppings like nutritional yeast or Parmesan cheese. The recipe suggests variations with other beans or tofu for different plant proteins, offering flexibility for dietary preferences.
Adjusting the amount of pasta and pasta sauce allows control over the sauce's consistency, and the recipe notes the possibility of using the chickpea chorizo filling in other dishes such as tacos or pizza for versatility.
Ingredients
- 6 to 8 oz quinoa use 6 oz for saucier pasta, or regular pasta shells
- 16 oz pasta sauce plain or Italian herb or homemade, jar
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 oregano thyme, parsley
- cinnamon a generous pinch
- black pepper a generous pinch
- 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 chickpeas rinsed well or 1.5 cups cooked, canned
- 1 to 2 tsp apple cider vinegar
- 3/4 tsp salt divided
Toppings
- black pepper pepita, or as alternative
- extra virgin olive oil
- nutritional yeast
- Parmesan Cheese
- non-dairy cheese
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
- Chickpea chorizo crumbles can be substituted with white beans, crumbled steamed tempeh, or pressed super firm tofu for different textures and flavors.
- Sunflower seeds may replace walnuts to make the recipe nut-free.
- Nutritional values are based on one serving with suggested toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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