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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 Quinoa or regular shells, use 6 oz for saucier pasta
- 16 oz 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 onion slices
- 4 cloves 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 to make 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks great! And I really appreciate that you give nutritional breakdowns for your recipes. So helpful!
thank you for your great feedback Shenoa
Do you mean green olives or black olives (or other)?
Vegan 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!
thanks!!! your son can tell him how good it was!
I 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!
awesome!
This 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.
Super 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.
Awsome! It should taste even better the next day as the chickpeas will pick up more of the flavor from the spices and herbs.