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

Name: Chickpea Chorizo Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
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; 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); black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese

July 31, 2014 By Richa 51 Comments

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.

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

Overhead of chickpea chorizo pasta in a black bowl

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5 from 5 votes

Chickpea Chorizo Pasta

This Vegan Chickpea Chorizo Pasta in Tomato Sauce is made with homemade chickpea chorizo and quinoa pasta shells, which make it gluten-free! This recipe is packed with an abundance of fragrant spices, and it is so versatile! Change up the pasta and sauce any time the craving strikes for a quick and easy weeknight meal!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main

Cuisine: Ethiopian fusion, Gluten-free, Pasta, Vegan

Keyword: chickpea chorizo, chickpea chorizo pasta, vegan chorizo

Servings: 3

Calories: 497kcal

Author: Vegan Richa

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

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

Nutritional values based on one serving with toppings.

Nutrition

Nutrition Facts

Chickpea Chorizo Pasta

Amount Per Serving

Calories 497 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1999mg87%

Potassium 773mg22%

Carbohydrates 94g31%

Fiber 10g42%

Sugar 8g9%

Protein 16g32%

Vitamin A 1020IU20%

Vitamin C 14.9mg18%

Calcium 90mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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