Sometimes I find a recipe that I am really looking forward to. I thought this would be good for both me and The Mrs because I love spicy sausage, and she loves chickpeas.
You start by sauteing down some diced shallots in olive oil for a few minutes until they become a little translucent (about 2-3 minutes).
You can find chorizo at almost any grocery stores these days. I'm not even sure it's considered an "ethnic food" anymore with as prevalent as it is now. But if you can't find it, you could substitute spicy Italian sausage ... but trust me, make the effort and find some chorizo.
Add the chorizo to your pan and toss in some crushed red pepper (and a little Spanish paprika if you're taking liberty with the recipe like I did). Cook it down until the meat is cooked through (about 5-7 minutes).
Add 2 Tbsp of tomato paste and cook for 2 minutes. I was so proud of our kitchen when we finally found this squeezable tube in our grocery store. It is way more convenient than the kind in a tin can. Next add 2 cups of low sodium chicken stock and simmer it for 10-20 minutes until it has reduced.
Drain & rinse a can of chickpeas (a.k.a. garbanzo beans) and add them to the reduced sauce.
Meanwhile cook some pasta until it is almost done. Then drain, but do not rinse, the pasta. Finish cooking the pasta in your sauce, while adding 1/2 cup of the starchy pasta water. This will help to bind the sauce to your pasta and make it even more flavorful.
Finish it with fresh parsley, lemon zest, and some Parmesan cheese. I really liked this dish. I was pretty proud of myself -- but it wasn't my recipe. I did find it, though, and manage to follow the directions to make it taste delicious. I'm very confident that you all could too.
The spicy sausage really makes this dish sing. There is a nice textural crunch from the chickpeas, plus I think they add a whole other dimension that I don't often find in a pasta dish. I think it was great. I'm glad I found this one. And I will be keeping that recipe for a long time.
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