Chorizo and Chickpea Sauce with Rice Pasta

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons EVOO

8 ounces Spanish chorizo, casing removed and finely chopped 

4 cloves garlic, finely chopped 

1 onion, finely chopped 

One 18-ounce can chickpeas, drained 

1 1/2 cups chicken stock 

2 tablespoons fresh rosemary needles, chopped 

2 tablespoons tomato paste 

1/2 cup dry red wine, such as Rioja 

One 28- to 32-ounce can San Marzano plum tomatoes 


1 pound rice pasta, such as rigatoni or penne 

Handful fresh flat-leaf parsley leaves, chopped 


  1. Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
  2. Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
  3. Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
  4. Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
  5. Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
  6. Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.
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