1/2 package whole-wheat angel hair pasta (7-8oz), broken into 2-3 inch pieces
2 cloves garlic, minced
1/2 C chopped Spanish chorizo
1 (14oz) can petite diced tomatoes
1 1/2 C water
1/2 C dry white wine
1 (15oz) can chickpeas, rinsed
3 scallions, sliced
Instructions
1. Heat 2 T oil in a Dutch oven over medium heat. Add pasta pieces
and cook, stirring until toasted and browned in spots, 2-3 minutes.
Transfer to a bowl.
2. Add the remaining 1 T oil to the pan and heat over medium
heat. Add garlic and chorizo and cook, stirring, until fragrant,
about 1 minute.
3. 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.
4. Stir in the chickpeas and scallions and cook 1 minute more.
Originally Submitted
9/13/2013
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