PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.
Provided by Mark Bittman
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
- Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
- Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams
CHICKPEA, SAUSAGE, AND KALE PASTA
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
PASTA WITH CHORIZO AND CHICKPEAS
Provided by Michael Hudman
Categories Pasta Tomato Quick & Easy High Fiber Dinner Sausage Chickpea Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
- Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
- Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
PENNE WITH CHORIZO AND KALE
I created this recipe to suit the veggies I happened to have in my fridge at the time. It was pretty slim pickings but if I'd had onions or fresh lemon I might have added those too. As it was, I was pretty pleased with this. If you don't have chorizo, you could use your favourite sausage.
Provided by Sackville
Categories Penne
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Steam the broccoli and set aside.
- Boil some water in a large saucepot and cook the pasta according to package directions.
- Meanwhile, fry the chorizo in a frying pan on a high heat, turning so both sides get nice and crispy.
- Remove the chorizo from the pan and leave to drain on paper towel.
- Use a little more paper towel to clean out most of the fat from the chorizo from the frying pan, then add the olive oil.
- Set the pan over a medium heat and lightly saute the garlic for 30 seconds.
- Add the kale and cook for 1-2 minutes until wilted.
- Stir in the broccoli and chorizo and set aside.
- Drain the pasta and mix in the hot sauce, salt and pepper.
- Stir in the cheddar cheese, then toss with the chorizo mixture and serve.
PASTA WITH KALE, CHICKPEAS AND OLIVES
This is one of my favorite pasta dishes. It was adapted from a recipe in "Wild About Greens" by Nava Atlas. I made some changes to be more in line with a Nutritarian eating style. If you don't have pine nuts, sliced almonds or sunflower seeds will work as well. You can also substitute green olives if you don't have kalamata. When I freeze this, I omit the pasta and cook it fresh later.
Provided by Anne Sainz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- If desired, toast pine nuts in dry skillet. Stir constantly and watch carefully, they burn easily. Set aside.
- Cook pasta according to directions. Drain and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil and sauté garlic, pepper and mushrooms until soft, adding small amounts of water as needed to prevent sticking.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Continue cooking until kale is tender.
- Add tomatoes, chickpeas, olives and oregano and cook until heated through.
- Add nuts and pepper.
- Mix with pasta and serve.
Nutrition Facts : Calories 541.7, Fat 12.8, SaturatedFat 1.3, Sodium 186.6, Carbohydrate 91.8, Fiber 18, Sugar 9.9, Protein 24.4
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