Servings
Font
Back
5.0 from 15 votes

Chickpea Chorizo Pasta

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!

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

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

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

  • 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

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

% 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.