Pasta With Chorizo, Chickpeas and Kale
Published April 14, 2020
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt and black pepper
8 ounces fusilli or other short pasta
¼ cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch 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)
74 grams carbs; 41 milligrams cholesterol; 690 calories; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 34 grams fat; 12 grams fiber; 795 milligrams sodium; 26 grams protein; 7 grams sugar
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?
Delicious as-is with one exception: In the first step do not cook the pasta al dente. I did so then realized in the last step the pasta cooks an additional two minutes with everything else, which left it overcooked. So instead, in the first step cook the pasta two minutes short of al dente. This recipe is a keeper, once I had boiling water it literally took 10 minutes to throw together.
It was a very disappointing culinary experience. Sat down after a long day to have a nice meal and was very disappointed. The dish felt very unfinished and lack of sauce really made it dry. The chick peas were very interesting texture not in a good way. The chorizo even though it was spicy added very little to the flavor of the dish and was really bland still. Would not recommend if I’m being honest. 2 stars
Easy quick meal, but did not have much taste.
Very easy to make and with whatever substitutions you want. I had salami not chirizo, parm not Manchego, and pappardelle not fusilli. I smashed some of the chickpeas and added pasta water to make a bit of a sauce. I don't know why chickpeas go so well with pasta, but they do! Be sure to finish with Maldon salt, black pepper and olive oil.