Chickpea & Chorizo Fideos
By á-1292
This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. Serve with a green salad drizzled with sherry vinaigrette. Use vegan chorizo.
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
Details
Preparation
Step 1
1.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.
2.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.
Nutrition
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.
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