This Vegan Chickpea Chorizo pasta has chickpeas which make up the chorizo crumble, quinoa shells and lots of pasta sauce. Jump to Recipe
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 😛
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.
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 Pasta
Ingredients
- 6 to 8 oz (170 to 226 g) Quinoa or regular shells use 6 oz for saucier pasta
- 16 oz (453 g) jar of plain or Italian herb pasta sauce or homemade sauce
For the Chickpea Chorizo
- 2 tsp extra virgin olive oil divided
- 1/2 cup (80 g) onion slices
- 4 cloves garlic minced
- 1/2 tsp (0.5 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 (0.5 tsp) paprika
- 1/2 tsp (0.5 tsp) chipotle pepper powder
- 2 Tbsp chopped olives or 1 Tbsp chopped sundried tomato
- 1 tsp tamari or use coconut aminos to make soy-free
- 1 15 oz (425 g) can of chickpeas rinsed well or 1.5 cups cooked
- 1 to 2 tsp apple cider vinegar
- 3/4 tsp (0.75 tsp) salt divided
Toppings
- black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese
Instructions
- Cook the pasta according to instructions and keep aside (Bring 2 to 3 quarts of water to a rapid boil. Add quinoa shells and cook for 6 to 8 mins).
- 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.
- Add the spices and mix well. Add the olives, tamari, 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.
- 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!)
- Reduce heat to medium. Add the cooked pasta and remaining pasta sauce, mix well. Add 1/3 to 1/2 tsp salt, or to taste, cover, and cook for 3 to 4 minutes, or until the sauce comes to a boil.
- 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).
Notes
Nutrition
Caitlin says
July 31, 2014 at 5:52 pmdayv will love this! definitely on the meal plan.
Al says
March 21, 2015 at 4:38 pmOMG! IT WAS AMAZING! I had it with own vegan pasta sauce instead of a premade pasta sauce, but anyways it was tooooo ddddiiieeee fooorrrrr
coconutandberries says
July 31, 2014 at 7:38 pmLove this Richa! Great flavours and no processed meat subs! Pinned 😀
June Baby says
July 31, 2014 at 7:45 pmThat looks amazing!! So saucy and comforting. I will definitely have to try at least the chickpea chorizo part of it. 🙂
The Peace Patch says
July 31, 2014 at 9:34 pmSuperyumful! 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! 🙂
Annie says
July 31, 2014 at 10:33 pmOh yeah! I’m digging this – it’s so how I love to eat! May I humbly suggest you share it at this week’s Potluck ;-)??
Richa says
August 1, 2014 at 7:43 ami ash been planning to submit this one on the linky. kept forgetting to 🙂 done!
Glue and Glitter says
July 31, 2014 at 11:36 pmThis looks super delicious, Richa! We don’t eat enough whole chickpeas around here. Might be time to remedy that situation!
Richa says
August 1, 2014 at 7:43 ami think we eat way too much chickpeas 🙂
The Vegan Cookie Fairy says
August 1, 2014 at 8:07 amThis post is making me hungry for pasta! I’ve never tried quinoa pasta before, sounds yummy though. I’ll look for it in my local health food store.
flavourphotos says
August 1, 2014 at 6:38 pmThis 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.
[email protected] says
August 2, 2014 at 2:37 amLooks awesome, Richa! I hope you’re surviving the heat best you can. I hide out in the basement with the kids because it’s the only place I’m able to breathe!
Gabby @ the veggie nook says
August 3, 2014 at 3:18 pmOh yum! I love the idea of making chorizo with a bean instead of the commercially available ones!
Ellen Lederman says
August 4, 2014 at 1:26 amGenius! 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).
Richa says
August 4, 2014 at 4:00 amso glad you made it and loved it ! i know right, its so versatile.
Amy says
August 4, 2014 at 3:53 amI 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?
Richa says
August 4, 2014 at 4:00 amyou can skip it. add a bit more olives or vinegar etc if needed 🙂
Ana's Rocket Ship says
August 5, 2014 at 2:44 pmOoh. I’m so glad I have so many chickpeas waiting to be used up right now!!!
Corrin Radd says
August 5, 2014 at 10:11 pmMade this today–it was a hit.
Poppy says
August 7, 2014 at 11:52 pmWhat an awesome recipe! Looks like serious comfort food. Thanks for joining the potluck 🙂
myprgenie.com says
August 17, 2014 at 2:18 amHowdy! Would you mind if I share your blog with my facebook group?
There’s a lot of people that I think would really enjoy
your content. Please let me know. Cheers
Bam's Kitchen says
August 18, 2014 at 3:21 amI 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
matt says
August 24, 2014 at 9:38 amThis is great! I added some homemade vegan chorizo and will definitely make this again soon. Thanks
Jennifer says
September 3, 2014 at 12:42 amI’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!
Richa says
September 3, 2014 at 1:06 amthank 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!!
Yolanda says
October 8, 2014 at 7:03 pmAt this moment I am going to do my breakfast, after having my breakfast coming
over again to read other news.
Mercedes says
October 10, 2014 at 1:58 pmGreen olives?
Andrea says
December 28, 2014 at 7:25 pmHi Richa! We have some great local collards we want to use with this. Can you suggest when and how to add?
Richa says
December 28, 2014 at 8:00 pmHi Andrea,
You can add the collard greens(cut into ribbons) after Step 2 after the onions are golden. and cook the greens until somewhat tender to preference, before proceeding to step 3. You can blach the greens for 4 to 5 minutes before using to reduce the bitterness and cooking time as well.
Andrea Calhoun says
December 28, 2014 at 8:33 pmThanks so much! I don’t mind the bitter being a raw kale eater. Will let you know how it turned out.
Pongodhall says
May 15, 2015 at 12:50 amSounds so good.
From the comments it sounds as though they are all keeping this recipe safe and I have to try this one!
There are so many lovely things. I keep them, and gradually try this and that. I forget which I have tried too!
I have found that I need to do a menu plan ( for the first time in my life) and this involves stores checking and shopping list. I was groaning at the thought, but it has worked out so well. I actually use up things more quickly, do not emergency freeze as much and have a calm order as I am not in a tizz wondering where I will go for the couple of days or so.
How do you do it all AND experiment too?
Sharon Herbitter says
January 4, 2016 at 4:32 pmUnless I am blind (I checked, I swear), you never say when to add the soy sauce / aminos in the instructions. I threw it in at the end, but someone else might miss it.
This was one of the best things I’ve put into my mouth in AGES. Excellent dish!!!
Richa says
January 4, 2016 at 7:34 pmlol, added it to the recipe.the ingredients are in order of use, so if they are missed in the step,just add in order before the next ingredient. So glad you loved it!!
Lisa says
May 26, 2016 at 6:43 amHi Richa, I made the chorizo last night–it’s genius! That was an inspired idea! I like stuff like this so much better than store-bought meat analogs. It’s very simple, too, which is what I’m all about, working as much as I do. I can see so many uses–last night we had it with aloo gobi and brown basmati. It was a great combination. I can’t wait to have it for a weekend breakfast with hashed browns, and in tacos.
All the best, and thanks again for all you do–it really makes a huge difference in my cooking + eating life as a vegan.
Richa says
May 26, 2016 at 9:33 amAwesome! so glad you loved it. i like these home made options too with ingredients that i know and can always adjust the flavors to preference. Happy cooking!
jk says
September 19, 2016 at 10:52 pmSuper tasty! I’ve cooked with store-bought soy chorizo a few times but from here on out it’ll be your chickpea version every time. What a great idea to use chickpeas here (and I’m sure other beans could be great too). I loved the texture they added to the pasta, while going nearly incognito! (I had to remind myself that what I was tasting was a bit of chickpea, and that was soon after cooking the dish.) The sundried tomatoes too, another great idea—they work so well here. I didn’t have chipotle pepper powder so I added some chili pepper at step 2 and adobo sauce (from the can of chipotles in adobo) at step 3.
Richa says
September 19, 2016 at 11:36 pmAwsome! It should taste even better the next day as the chickpeas will pick up more of the flavor from the spices and herbs.
Lori Reinhardt says
April 24, 2017 at 5:00 pmThis is really good and filling. I used red lentil pasta and will be making this often. This would make for good tasting tacos as well.
Ida says
July 24, 2018 at 4:37 pmI finally stumbled across this recipe and I don’t mind saying that it’s not a day too soon. Wow! What an incredible combination of flavor and texture! I added a small amount of coconut nectar to reduce the acidity and some hot pepper flakes to ‘kick’ it up. I love this recipe and I will definitely be returning for more of same. I’m thrilled knowing that I can use chickpeas this way in place of animal protein. Absolutely awesome!
Richa says
July 24, 2018 at 5:58 pmawesome!
Jexelli says
July 4, 2020 at 6:53 pmVegan Richa always his it out of the park!
My 11 yr old son gives this recipe a 9!
It’s so good that I think I’ll be able to get my husband to finally like chickpeas!
Vegan Richa Support says
July 5, 2020 at 4:45 pmthanks!!! your son can tell him how good it was!