Yummy Pasta Recipe!
Made this two nights ago and it was fantastic!
I stole it from the NYTimes Dining section![]()
'Pasta with Chickpeas, Chorizo and Bread Crumbs '
Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped (you could also use hot italian sausage chopped small)
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs ( I used croutons and pounded them into small pieces..worked perfectly!))
4 cups cooked chickpeas, with their liquid
1/2 pound small pasta. (I used medium size shells and they were great!!)
Chopped parsley leaves, for garnish. ( I didn't use the parsely..used just a bit on cheese)
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.
![]()
I stole it from the NYTimes Dining section
'Pasta with Chickpeas, Chorizo and Bread Crumbs '
Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped (you could also use hot italian sausage chopped small)
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs ( I used croutons and pounded them into small pieces..worked perfectly!))
4 cups cooked chickpeas, with their liquid
1/2 pound small pasta. (I used medium size shells and they were great!!)
Chopped parsley leaves, for garnish. ( I didn't use the parsely..used just a bit on cheese)
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.
