Pasta With Chorizo, Chickpeas and Kale
Published April 15, 2020
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Kosher salt and black pepper
- 8ounces fusilli or other short pasta
- ¼cup olive oil, plus more for drizzling
- 7 to 8ounces dried chorizo, thinly sliced
- 1(15-ounce) can chickpeas, drained and rinsed
- 1bunch scallions (6 to 8), thinly sliced
- 1bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
- Shaved Manchego, for serving
Nutritional analysis per serving (4 servings)
717 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 74 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 27 grams protein; 876 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Step 2
Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Step 3
Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Step 4
Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Step 5
Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
Private Notes
Comments
We're in pause, too, but one of the first things we bought were salamis, chorizo, sorpressa, etc. (Also have frozen chorizo!) But, that's not the point. You have everything you need to make this dish! Use the ham (or Italian sausages with the skins removed; or hamburger, even!) with whatever amount of smoked paprika and ground peppers tastes right to you. I hate kale, so I used a mix of collards and escarole. You'll be fine! Go for it (and let us know how it comes out
Please use weights in these recipes. Instead of a “bunch of kale “ how many ounces?
The description mentions garlic and paprika, but neither are listed in the ingredients, nor in the cooking instructions?
I made this with salsicca and added Sundeved tomatoes. It was great. I Aldi added some chili in with the scallons and chickpeas to måske it s kittel spicier
With the crazy amount of chorizo in this recipe even a few stones would taste delicious. Cut it in half and save yourself from a heart attack.
Pasta is a little dry and flavorless. Might need more salt or something to give it that extra something.