Chickpea Chorizo Pasta
Hola! Vianney from sweetlifebake.com here to share with you a fall inspired pasta dish that is pure comfort. Enjoy!
We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce. Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of K-J AVANT Red Blend and let’s eat.
Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.
- 12 ounce pasta, rotini
- 12 ounces Mexican chorizo, casing removed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1 cup heavy cream
- 1 (14.5 ounce) can of chickpeas, drained and rinsed
- Grated parmesan
- Fill a large pot with lightly salted water and bring to a rolling boil, stir in rotini; return to boil and cook under pasta is cooked but still firm, about 11 minutes. Drain, set aside.
- While pasta cooks, place chorizo over medium-high heat in a nonstick pan and fully cook, breaking up chorizo with wooden spoon. When fully cooked remove from pan and drain on a paper-towel lined plate. Remove all but 1 teaspoon fat from chorizo and return pan to heat, add onion and garlic, sauté until soft and translucent, about 4 minutes. Add chicken broth and cumin and bring to a boil. Reduce heat, stir in heavy cream, season with salt and pepper, add chickpeas and simmer until chickpeas heat through. Add pasta, toss to coat and serve warm with grated parmesan.