Chickpea Chorizo, Quinoa Shells in Tomato sauce. Vegan Glutenfree Pasta Recipe

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This Chickpea Chorizo pasta, all loaded up with spicy chorizo crumbles of chickpeas and tomato sauce. Makes for a Super easy weeknight meal! No store bought sausage, no vital wheat gluten! Chickpeas are roasted up with spices and herbs, added to pasta and sauce and finished off with nutritional yeast and fresh basil. yum! You can also make this with other beans, crumbled steamed Tempeh or Pressed super firm tofu. Change up the sauce, add veggies. lots of variations. I used small quinoa shells for this pasta. use any regular shells or penne.

Its way too hot in the PNW today. So the plan for the day is to keep spraying water on myself and on chewie, who dislikes the spray but then goes to sleep as he cools down. Poor thing keeps panting non stop after a walk. Hubbs tells me that it is a pleasant (86 deg F). Well yeah, it is for people working all day in Air conditioned buildings :P

While you are here, please do check out the awesome work done by Wildlife Waystation, LA based non-profit 501(c)3, sanctuary dedicated to holding, rehabilitation, medical and problem solving refuge for native, wild, and exotic animals. One of their Chimps started a campaign to help the sanctuary.
Sha sha the Chimp rescued from Bio medical research has an Indiegogo campaign to help support her living costs. Read more about her here.

Vegan Chickpea Chorizo with Quinoa Shells in Tomato sauce


More pastas from the blog.
Spicy Mac and Yease.
Fusilli with mushrooms and Spinach
Ziti Cheddar Brussels Sprouts Bake
Spinach Penne with chipotle habanero garlic cream sauce
White sauces in a Jar, Mac n cheese, chipotle, sriracha sesame, nacho and more. 



Chickpea Chorizo Shells Pasta
Allergen Information: Free of Dairy, egg, corn, gluten, nut.

serves 2 to 3
Ingredients:
6 to 8 oz Quinoa or regular shells (use 6 oz for saucier pasta)
1 16 oz jar of plain or Italian herb pasta sauce

For the Chickpea Chorizo:
2 tsp extra virgin olive oil, divided
1/2 cup onion slices
4 cloves of garlic, minced
1/2 tsp cumin powder
1/4 to 1/2 tsp each of oregano, thyme, parsley
a generous pinch of cinnamon and black pepper
1 tsp coriander powder
1/2 tsp paprika
1/2 tsp chipotle pepper powder
2 Tbsp chopped olives or 1 Tbsp chopped sundried tomato
1 tsp tamari or use coconut aminos tomake soy-free
1 15 oz can of chickpeas, rinsed well or 1.5 cups cooked
1 to 2 tsp apple cider vinegar
3/4 tsp salt, divided

Method:
1. Cook the pasta according to instructions and keep aside. (Bring 2 to 3 quarts of water to rapid boil. Add quinoa shells and cook for 6 to 8 mins)
2. In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and 1/8 tsp salt and cook for 5 to 6 minutes or until golden.
3. Add the spices and mix well. Add the olives and mix. Mash the chickpeas lightly so they are crumbly but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
4. Add 2 Tbsp of the pasta sauce, vinegar, 1/4 tsp salt, and continue cooking the chickpeas for 7 to 9 minutes or until dry. Break the whole chickpeas if any. Add 1/2 tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pizza!)
5. Reduce heat to medium. Add the cooked pasta and pasta sauce, mix well. Add 1/3 to 1/2 tsp salt or to taste and cover and cook for 3 to 4 minutes or until the sauce comes to a boil.
6. Serve hot garnished with a dash of black pepper, a drizzle of extra virgin olive oil, nutritional yeast or Pepita parmesan. Add some shredded non dairy cheese on the hot pasta. (optional)

For variations use other beans, crumbled up steamed Tempeh or Pressed super firm tofu instead of chickpeas. 


This pasta is being shared at Virtual Vegan Potluck linky.

Comments

  1. says

    Superyumful! I love that it doesn’t have premade vegan sausage so you can play with the flavors and spices, plus it’s exactly the kind of recipe I can send to my not-vegan-yet brother to entice him to cross the vegan line.
    And thanks for always keeping compassionate causes on our minds. Cheers! :)

  2. says

    This looks super tasty! Nice to see rich flavours with very natural, wholesome ingredients and no need for processed ingredients. There are days when I just need to reach for a shop-bought vegan sausage too but I love to take the time for home-made dishes from scratch.
    Thank you for sharing it at the VVLP.

  3. Ellen Lederman says

    Genius! I stopped buying Soyrizo, not so much because of soy, but because it is a processed convenience food. This was fabulous. Very much like a chorizo. I never would have thought to have chickpeas in a pasta dish.

    My only changes were using both the sundried tomatoes and olives (couldn’t decide on which one I wanted to use) and using whole-wheat rotini instead of shells.

    With a salad, we got four portions from it (am freezing half of it—sure it would freeze well).

    And I made the pepita Parmesan—fabulous ( i happened to have both fresh thyme and rosemary, so used them).

  4. says

    I really want to try making this, but believe it or not I have children who are allergic to BOTH soy and coconut so I am out of soy sauce alternatives :( Could I just leave that out since it’s only 1 tsp. (I know it won’t really taste the same) or is there something else you would recommend substituting to add some flavour?

  5. says

    I can’t wait to try this dish. love the spices and the fact that it is gluten free too. My teenage boys love spicy dishes so I know they will love the dish too. Take Care, BAM

  6. Jennifer says

    I’ve been vegan and gluten free for over three years now. Believe me, I’ve tried a LOT of GF pasta recipes. I think they usually turn out fine, but it’s pretty obvious my husband is thinking otherwise as he looks pained as he swallows and will leave half behind on his plate (he is not GF, but eats what I cook–or at least tries to). Well, not with this recipe!! I just made it tonight and after he cleaned his plate, he said it was the best gluten free vegan pasta I’ve ever made. Now that’s a compliment to you! My 9-year-old son had three servings!! Love your website and your recipes. The ones I’ve tried have all been no-fail. I’m not great about leaving comments but for this one, how could I not?! :-) Thank you, Richa!

    • says

      thank you this wonderful comment Jennifer. I would love to know more about the recipes you try :) both me and my husband are not gluten-free. Most of the recipes are by default gf. I do also try gf baking and gf food once in a while and if it doesnt work, it does not end up on the blog. :) the gf pastas and other things i have realized differ from brand to brand, so there is a trial and error with each.
      I am so happy that everyone loved this pasta!!

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