Pasta With Chickpeas, Chorizo and Bread Crumbs: Difference between revisions

Pasta With Chickpeas, Chorizo and Bread Crumbs (view source)

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-* Yield
+'''Yield'''
 servings
-* Time
+'''Time'''
 minutes
-* Summary
+'''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
-    * Salt and black pepper
+* Salt and black pepper
-    * Extra virgin olive oil, as needed
+* Extra virgin olive oil, as needed
-    * 1/4 pound cooked Spanish chorizo or kielbasa, chopped
+* 1/4 pound cooked Spanish chorizo or kielbasa, chopped
-    * 1 tablespoon minced garlic
+* 1 tablespoon minced garlic
-    * 1 cup coarse fresh bread crumbs
+* 1 cup coarse fresh bread crumbs
-    * 4 cups cooked chickpeas, with their liquid
+* 4 cups cooked chickpeas, with their liquid
-    * 1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
+* 1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
-    * Chopped parsley leaves, for garnish
+* Chopped parsley leaves, for garnish
-* Method
+'''Method'''
-. 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.
+# 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.
-. 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.
+# 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.
-. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
+# Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
-Mark Bittman
+--Mark Bittman, Francesco Tonelli for The New York Times
-Francesco Tonelli for The New York Times