Pasta With Chickpeas, Chorizo and Bread Crumbs

Summary

Chickpeas produce a gorgeous broth which, combined with plenty of garlic and some pasta, is a classic in the Mediterranean. Omit the chorizo if you want to make this vegetarian, but try to include the breadcrumbs for crunch in any case. Ingredients

Yield

4 servings

Time

20 minutes

Ingredients

• Salt and black pepper
• Extra virgin olive oil, as needed
• 1/4 pound cooked Spanish chorizo or kielbasa, chopped
• 1 tablespoon minced garlic
• 1 cup coarse fresh bread crumbs
• 4 cups cooked chickpeas, with their liquid
• 1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
• Chopped parsley leaves, for garnish

Method

1. Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
2. Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
3. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

Source

Mark Bittman, Francesco Tonelli for The New York Times