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chickpea & chorizo fideos

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This meal is fast and cheap, simply put. Not to mention filling and delicious! The chorizo gives it that extra punch, but don't worry--if you can't find chorizo, pepperoni will also work. Recipe & photo: eatingwell.com

yield 4 serving(s)
prep time 25 Min
method Stove Top

Ingredients For chickpea & chorizo fideos

  • 3 Tbsp
    extra-virgin olive oil, divided
  • 1/2 pkg
    whole-wheat angel hair pasta (7 to 8 oz.), broken into 2-inch pieces
  • 2 lg
    cloves garlic, minced
  • 1/2 c
    chopped spanish chorizo - or - pepperoni (about 2 oz.)
  • 1 can
    (14 oz.) petite diced tomatoes
  • 1 1/2 c
    water
  • 1/2 c
    dry white wine
  • 1 can
    (15 oz.) chickpeas, rinsed
  • 3
    scallions (1/2 bunch), sliced

How To Make chickpea & chorizo fideos

  • 1
    In a Dutch oven, heat 2 Tbsp. oil over medium heat. Add pasta and cook, stirring, for 2 to 3 minutes, or until pasta is toasted and browned. Transfer to a bowl.
  • 2
    Add the remaining Tbsp. oil to the skillet and heat over medium heat. Add garlic and chorizo, or pepperoni; cook, stirring, until fragrant, about 1 minute. Add tomatoes, water wine and the toasted pasta. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in the chickpeas and scallions and cook for 1 more minute.
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