Chickpea & Chorizo Fideos

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Chickpea & Chorizo Fideos
Recipe Type: Main
Cuisine: Spanish
Author: Editor
Prep time:
Total time:
Serves: 4
This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. If you can’t find Spanish chorizo, pepperoni works well in its place. Serve with a green salad drizzled with sherry vinaigrette.
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 package whole-wheat angel hair pasta (7-8 ounces), broken into 2-inch pieces
  • 2 large cloves garlic, minced
  • 1/2 cup chopped Spanish chorizo or pepperoni (about 2 ounces)
  • 1 14-ounce can petite diced tomatoes
  • 1 1/2 cups water
  • 1/2 cup dry white wine
  • 1 15-ounce can chickpeas, rinsed
  • 3 scallions (1/2 bunch), sliced
Instructions
  1. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.
  2. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add garlic and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, wine and the toasted pasta; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in chickpeas and scallions and cook 1 minute more.
Calories: 474 Sodium: 483 mg Fiber: 11 g Protein: 16 g Cholesterol: 12 mg

 

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