====== Pasta with Chickpeas and Chorizo ======
{{recipes:pasta:pasta_with_chickpeas_and_chorizo:pasta-with-chorizo-and-chickpeas.jpg?600|}}
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===== Ingredients =====
  * 2 small shallots, chopped
  * ¾ lb. fresh Mexican chorizo or hot Italian sausage, casings removed
  * 2 Tbsp. tomato paste
  * 2 Tbsp. olive oil
  * 2 cups low-sodium chicken broth
  * 1 15-oz. can chickpeas, rinsed
  * 12 oz. small dried pasta (such as malloreddus or orecchiette)
  * Kosher salt
  * 2 Tbsp. chopped fresh flat-leaf parsley (optional)
  * ½ tsp. crushed red pepper flakes
  * Finely grated Parmesan and lemon zest (for serving)
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===== Info =====
  * **Prep:** 5
  * **Cook:** 25
  * **Serves:** 6
  * [[http://www.bonappetit.com/recipe/pasta-with-chorizo-and-chickpeas|Source]]


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===== Directions =====
  - Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes.
  - Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 15–20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
  - Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  - Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
  - Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

{{tag>parmesan shallots chorizo sausage stock chickpeas}}
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