How Readers Made Pasta with Chorizo and Chickpeas
Chorizo is one those wonderfully bold ingredients you eat and enjoy but may never really cook with. Then a really simple recipe comes along (like this one from Hog & Hominy in Memphis), and you get it into a pan with shallots, tender chickpeas, and al dente pasta and it's so good you realize you should be cooking it all the damn time. Let this be your chorizo gateway dish—it was for these bloggers. See how it turned out in their kitchens above.
2/6Edible Life in YYC
"Simple and delicious, this dish comes together effortlessly with ingredients that are pretty much pantry staples. Making it perfect for a quiet Saturday night date with the family accompanied by some fresh bread and a glass of wine, or just as easily on a Wednesday night before rushing out to basketball practice." Get the recipe at Edible Life in YYC
3/6love.life.eat
"I’m crawling my way out of the dark, and here is the light: silver, gleaming and white. This is me, trying to architect balance. Trying to find something between the collision of two worlds." —love.life.eat
4/6Cinnamon Spice & Everything Nice
"Fresh chorizo sausage tossed with nutty chickpeas and pasta in a spicy broth. It’s a cinch to make, comes together easily and aside from boiling the pasta is made in one skillet. The recipe itself is relatively simple being the chorizo brings a ton of bold flavor to the party. It doesn’t need a whole lot more than that in the way of seasoning. The light sauce is made with chicken broth, tomato paste and red pepper flakes plus lots of flavor from the chorizo as it simmers away in the broth. The chickpeas are unexpected but totally work with the chewy pasta and the spicy sausage." —Cinnamon Spice & Everything Nice
5/6Are There Any More Cookies?
"While paging through, I saw a recipe for orecchiette pasta with chorizo and chickpeas and thought, 'Oh, God, that sounds good.'...I realized I had just spent an hour and about twelve dollars making Hamburger Helper from scratch. Except that Hamburger Helper is gross and salty, and this, this is delicious." —Are There Any More Cookies?
6/6Recipe Notes
"I decided to go with a recipe I found in a recent issue of Bon Appetit. It's a Chorizo and Chickpea Pasta, and can I just say... it's DELICIOUS. It's also super simple to make. It will for sure be something that I make again, and soon." —Recipe Notes
