Chickpea & Chorizo Fideos
This was in the latest edition of Eating Well (October 2013) and was absolutely delicious when I made it for dinner last night. My radio co-host Shari came over, and she also liked it.
Chickpea & Chorizo Fideos
3 tablespoons extra-virgin olive oil, divided
1/2 package angel hair, broken into 2-inch pieces
2 large cloves garlic, minced
1/2 cup chorizo, chopped (I used chicken chorizo)
1 14oz can diced tomatoes
1 1/2 cups water
1/2 cup dry white wine
1 15oz can chickpeas
3 scallions, sliced
1. Heat 2 tablespoons olive oil in a soup pot over medium heat.
2. Add pasta and cook, stirring, until toasted and browned in spots, 2-3 minutes.
3. Move the pasta to a bowl. Heat the remaining oil, still over medium heat.
4. Add garlic and choriz and cook for one minute, stirring frequently.
5. Add tomatoes, water, wine and toasted pasta; bring to a boil.
6. Reduce heat to a simmer and cook, stirring occasionally, until pasta tender and most of liquid is absorbed, about 8 minutes.
7. Stir in chickpeas and scallions; cook 1-2 more minutes.
This was dead simple to make. The hardest part was breaking the pasta, not because angel hair is hard to break but because when it snaps the pieces fly in all directions. I ended up breaking it in the pot and even then some pieces flew out on the stove. Once the pasta was broken, the rest was very easy. The chorizo adds a nice spicy flavor and the pasta cooks in the wine, which makes it very rich. Shari & I had all we wanted and there were still leftovers. I will make this again, probably frequently.
Chickpea & Chorizo Fideos
3 tablespoons extra-virgin olive oil, divided
1/2 package angel hair, broken into 2-inch pieces
2 large cloves garlic, minced
1/2 cup chorizo, chopped (I used chicken chorizo)
1 14oz can diced tomatoes
1 1/2 cups water
1/2 cup dry white wine
1 15oz can chickpeas
3 scallions, sliced
1. Heat 2 tablespoons olive oil in a soup pot over medium heat.
2. Add pasta and cook, stirring, until toasted and browned in spots, 2-3 minutes.
3. Move the pasta to a bowl. Heat the remaining oil, still over medium heat.
4. Add garlic and choriz and cook for one minute, stirring frequently.
5. Add tomatoes, water, wine and toasted pasta; bring to a boil.
6. Reduce heat to a simmer and cook, stirring occasionally, until pasta tender and most of liquid is absorbed, about 8 minutes.
7. Stir in chickpeas and scallions; cook 1-2 more minutes.
This was dead simple to make. The hardest part was breaking the pasta, not because angel hair is hard to break but because when it snaps the pieces fly in all directions. I ended up breaking it in the pot and even then some pieces flew out on the stove. Once the pasta was broken, the rest was very easy. The chorizo adds a nice spicy flavor and the pasta cooks in the wine, which makes it very rich. Shari & I had all we wanted and there were still leftovers. I will make this again, probably frequently.