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Chickpea & Chorizo Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This quick, toasted pasta recipe served in Spain, gets a smoky flavour from delicious chorizo.
 

Method

 

  1. Half soften spaghetti pasta in a lightly salted, simmering pan.

  2. Heat 2 tablespoons oil in a deep baking pan over medium heat.

  3. Add the pasta and cook, stirring, until lightly toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.

  4. Add the remaining 1 tablespoon oil to the pan and heat over medium heat.

  5. Add seasoning and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute.

  6. Add tomatoes, water and the toasted pasta; bring to a boil.

  7. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes.

  8. Stir in chickpeas and cook 1 minute more. Brava!

          
Ideal recipe for kids
25 minute preparation
 

% of a child's RDA* (per portion)

total kcals - 59%     saturates - 25%

protein - 66%           fibre - 73%

 

carbs - 28%                 sugar - 5%

 

fat - 26%                      salt - 13%

 

        
Servings

      4 - 6 portions    

 

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided

  • 1/2 package whole-wheat fine spagheti pasta (7-8 ounces), broken into 2-inch pieces

  • Mixed herbs of choice

  • 1/2 cup chopped Spanish chorizo or pepperoni (about 2 ounces)

  • 1 x  can of diced tomatoes

  • 1 1/2 cups water

  • 1/2 cup stock

  • 1 x can of chickpeas, rinsed

  
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