This post contains affiliate links. Please see our disclosure policy.
This Vegan Chickpea Chorizo pasta has chickpeas which make up the chorizo crumble, quinoa shells and lots of pasta sauce. Jump to Recipe
This Chickpea Chorizo pasta, all loaded up with spicy chorizo crumbles of chickpeas and tomato sauce. Makes for a Super easy weeknight meal! No store bought sausage, no vital wheat gluten! Chickpeas are roasted up with spices and herbs, added to pasta and sauce and finished off with nutritional yeast and fresh basil. yum! You can also make this with other beans, crumbled steamed Tempeh or Pressed super firm tofu. Change up the sauce, add veggies. lots of variations. I used small quinoa shells for this pasta. use any regular shells or penne.
Its way too hot in the PNW today. So the plan for the day is to keep spraying water on myself and on chewie, who dislikes the spray but then goes to sleep as he cools down. Poor thing keeps panting non stop after a walk. Hubbs tells me that it is a pleasant (86 deg F). Well yeah, it is for people working all day in Air conditioned buildings 😛
While you are here, please do check out the awesome work done by Wildlife Waystation, LA based non-profit 501(c)3, sanctuary dedicated to holding, rehabilitation, medical and problem solving refuge for native, wild, and exotic animals. One of their Chimps started a campaign to help the sanctuary.
Sha sha the Chimp rescued from Bio medical research has an Indiegogo campaign to help support her living costs. Read more about her here.
More pastas from the blog.
Spicy Mac and Yease.
Fusilli with mushrooms and Spinach
Ziti Cheddar Brussels Sprouts Bake
Spinach Penne with chipotle habanero garlic cream sauce
White sauces in a Jar, Mac n cheese, chipotle, sriracha sesame, nacho and more.
Chickpea Chorizo Pasta
Ingredients
- 6 to 8 oz Quinoa or regular shells, use 6 oz for saucier pasta
- 16 oz jar of plain or Italian herb pasta sauce or homemade sauce
For the Chickpea Chorizo
- 2 tsp extra virgin olive oil, divided
- 1/2 cup onion slices
- 4 cloves garlic, minced
- 1/2 tsp cumin powder
- 1/4 to 1/2 tsp each of oregano, thyme, parsley
- a generous pinch of cinnamon and black pepper
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/2 tsp chipotle pepper powder
- 2 Tbsp chopped olives, or 1 Tbsp chopped sundried tomato
- 1 tsp tamari, or use coconut aminos to make soy-free
- 1 15 oz can of chickpeas, rinsed well or 1.5 cups cooked
- 1 to 2 tsp apple cider vinegar
- 3/4 tsp salt, divided
Toppings
- black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese
Instructions
- Cook the pasta according to instructions and keep aside (Bring 2 to 3 quarts of water to a rapid boil. Add quinoa shells and cook for 6 to 8 mins).
- In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and 1/8 tsp salt and cook for 5 to 6 minutes, or until golden.
- Add the spices and mix well. Add the olives, tamari, and mix. Mash the chickpeas lightly so they are crumbly, but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
- Add 2 Tbsp of the pasta sauce, vinegar, 1/4 tsp salt, and continue cooking the chickpeas for 7 to 9 minutes, or until dry. Break the whole chickpeas, if any. Add 1/2 tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pizza!)
- Reduce heat to medium. Add the cooked pasta and remaining pasta sauce, mix well. Add 1/3 to 1/2 tsp salt, or to taste, cover, and cook for 3 to 4 minutes, or until the sauce comes to a boil.
- Serve hot garnished with a dash of black pepper, a drizzle of extra virgin olive oil, nutritional yeast, or Pepita parmesan. Add some shredded non-dairy cheese on the hot pasta (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yum! I love the idea of making chorizo with a bean instead of the commercially available ones!
Looks awesome, Richa! I hope you’re surviving the heat best you can. I hide out in the basement with the kids because it’s the only place I’m able to breathe!
This looks super tasty! Nice to see rich flavours with very natural, wholesome ingredients and no need for processed ingredients. There are days when I just need to reach for a shop-bought vegan sausage too but I love to take the time for home-made dishes from scratch.
Thank you for sharing it at the VVLP.
This post is making me hungry for pasta! I’ve never tried quinoa pasta before, sounds yummy though. I’ll look for it in my local health food store.
This looks super delicious, Richa! We don’t eat enough whole chickpeas around here. Might be time to remedy that situation!
i think we eat way too much chickpeas 🙂
Oh yeah! I’m digging this – it’s so how I love to eat! May I humbly suggest you share it at this week’s Potluck ;-)??
i ash been planning to submit this one on the linky. kept forgetting to 🙂 done!
Superyumful! I love that it doesn’t have premade vegan sausage so you can play with the flavors and spices, plus it’s exactly the kind of recipe I can send to my not-vegan-yet brother to entice him to cross the vegan line.
And thanks for always keeping compassionate causes on our minds. Cheers! 🙂
That looks amazing!! So saucy and comforting. I will definitely have to try at least the chickpea chorizo part of it. 🙂
Love this Richa! Great flavours and no processed meat subs! Pinned 😀
dayv will love this! definitely on the meal plan.
OMG! IT WAS AMAZING! I had it with own vegan pasta sauce instead of a premade pasta sauce, but anyways it was tooooo ddddiiieeee fooorrrrr