This pasta dish has a surprising combination of flavors and has easily become one of my new favorite pasta dishes. I, personally, have never eaten actual chorizo, which is a type of smoky pork sausage, but this dish comparatively has a hearty, smoky flavor. The key ingredient is cinnamon. Many of my friends who tried this dish have been confused about the identity of this spice, as it is very subtle and meshes well with the rest of the spices used. This dish is great hot or cold and is a very filling lunch to bring to work. In the future, I am thinking of using this sauce on pizza, sandwiches, and maybe even as a dip for crackers.
Chickpea “Chorizo” Pasta Recipe (from Vegan Richa):
- 8 oz of pasta
- 1 16 oz jar tomato sauce
- 2 tsp extra virgin oil
- 1/2 cup onion slices
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp parsley
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/2 tsp chipotle pepper powder
- 2 tbsp chopped olive, 1 tbsp sun-dried tomato (optional)
- 1 tsp soy sauce
- 1 15 oz can chickpeas
- 2 tsp apple cider vinegar
- 3/4 tsp salt
- Parsley for garnish
- Cook pasta as stated on box by bringing water to a boil. Set aside.
- Heat a large pan at medium-high heat with 1 tbsp of oil. Add garlic, onion, and 1/8 tsp of salt and cook until golden, a few minutes.
- Add spices, soy sauce, olives/tomatoes, and chickpeas and mix well.
- Mash chickpeas lightly (until there is a crumbly texture) and cook for two minutes.
- Add two tablespoons of pasta sauce, vinegar, 1/4 teaspoon of salt, and continue cooking chickpeas until dry (about 7-9 minutes).
- Add another tablespoon of oil and adjust spices.
- Reduce heat to minimum and add the rest of the pasta sauce and pasta. Cook for another few minutes.
- Add parsley, black pepper and/or olive oil for garnish and taste!