Tuesday, June 23, 2009

Pasta With Chickpeas, Chorizo and Bread Crumbs

What a bizarre recipe. I put this on the menu, bought my Soyrizo to substitute for the chorizo (obviously) and then immediately regretted my choice because it just is such a weird-sounding meal. Even while making it, I was so put off by all of it.

And then it was done.

This is actually DELICIOUS and comes together really nicely. The Soyrizo is spicy and yummy and goes well with the chickpeas and pasta. The bread crumbs were wonderful but the recipe makes WAY too much so you could easily cut that down. I also reduced the amount of oil in everything, which was a good decision since sausage (or fake sausage, in our case) is oily in and of itself. We would make this again.


Pasta With Chickpeas, Chorizo and Bread Crumbs
New York Times, 10/17/07

Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish

1. 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.

2. 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.

3. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

Yield: 4 servings

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