Chorizo And Chickpea Sauce With Rice Pasta
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 cloves
Garlic (finely chopped)1.5 cups
Chicken Stock2 tbsps
Tomato Paste1
Salt450 g
Rice PastaDirections:
1
Heat the EVOO in Dutch oven or saucepot over medium-high heat
2
Add the chorizo, brown and render and then remove with a slotted spoon
3
Add the garlic and onions, then reduce the heat a bit
4
Place half of the chickpeas in a food processor and pulse to process
5
Add chicken stock and rosemary and process to make a finely chopped saucy mixture
6
Add the tomato paste to the onions and stir, 1 minute
7
Add the wine and deglaze the pan
8
Then add the chicken stock and chickpea mixture to the onions, and stir to combine
9
Add the tomatoes and break them up a bit
10
Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes
11
Cool and store for a make-ahead meal
12
Reheat the sauce over medium heat while cooking the pasta
13
Heat a large pot of water to cook the pasta and season with salt
14
Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water
15
Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine