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Chickpea Chorizo Pasta
5 from 15 votes

Chickpea Chorizo Pasta

Chickpea Chorizo Pasta features pasta shells combined with a savory chickpea-based chorizo alternative spiced with cumin, paprika, chipotle, and cinnamon. The spiced chickpeas are cooked with garlic, onion, olives, and tamari to build a crumbly, flavorful protein topping, which is then mixed with pasta and a herbaceous tomato sauce for a hearty and plant-friendly dish that replicates chorizo's essence.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3
Calories: 497 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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!)
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 497

% 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.