Chickpea & Chorizo Fideos

This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. If you can’t find Spanish chorizo, pepperoni works well in its place. Serve with a green salad drizzled with sherry vinaigrette. Per serving: 474 calories; 18 g fat (4 g sat, 11 g mono); 12 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 16 g protein; 11 g fiber; 483 mg sodium; 546 mg potassium. Nutrition Bonus: Magnesium (29% daily value), Vitamin C (25% dv), Folate & Iron (24% dv), Zinc (18% dv), Potassium (16% dv)

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1/2

    package whole-wheat angel hair pasta (7-8 ounces), broken into 2-inch pieces

  • 2

    large cloves garlic, minced

  • 1/2

    cup chopped Spanish chorizo or pepperoni (about 2 ounces)

  • 1

    14-ounce can petite diced tomatoes

  • 1 1/2

    cups water

  • 1/2

    cup dry white wine

  • 1

    15-ounce can chickpeas, rinsed

  • 3

    scallions (1/2 bunch), sliced

Directions

Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add garlic and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, wine and the toasted pasta; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in chickpeas and scallions and cook 1 minute more.

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