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!
Servings: 3
Calories: 497kcal
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
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
Calories: 497kcal | Carbohydrates: 94g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1999mg | Potassium: 773mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1020IU | Vitamin C: 14.9mg | Calcium: 90mg | Iron: 4mg