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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.
Hi Richa, I made the chorizo last night–it’s genius! That was an inspired idea! I like stuff like this so much better than store-bought meat analogs. It’s very simple, too, which is what I’m all about, working as much as I do. I can see so many uses–last night we had it with aloo gobi and brown basmati. It was a great combination. I can’t wait to have it for a weekend breakfast with hashed browns, and in tacos.
All the best, and thanks again for all you do–it really makes a huge difference in my cooking + eating life as a vegan.
Awesome! so glad you loved it. i like these home made options too with ingredients that i know and can always adjust the flavors to preference. Happy cooking!
Unless I am blind (I checked, I swear), you never say when to add the soy sauce / aminos in the instructions. I threw it in at the end, but someone else might miss it.
This was one of the best things I’ve put into my mouth in AGES. Excellent dish!!!
lol, added it to the recipe.the ingredients are in order of use, so if they are missed in the step,just add in order before the next ingredient. So glad you loved it!!
Sounds so good.
From the comments it sounds as though they are all keeping this recipe safe and I have to try this one!
There are so many lovely things. I keep them, and gradually try this and that. I forget which I have tried too!
I have found that I need to do a menu plan ( for the first time in my life) and this involves stores checking and shopping list. I was groaning at the thought, but it has worked out so well. I actually use up things more quickly, do not emergency freeze as much and have a calm order as I am not in a tizz wondering where I will go for the couple of days or so.
How do you do it all AND experiment too?
Hi Richa! We have some great local collards we want to use with this. Can you suggest when and how to add?
Hi Andrea,
You can add the collard greens(cut into ribbons) after Step 2 after the onions are golden. and cook the greens until somewhat tender to preference, before proceeding to step 3. You can blach the greens for 4 to 5 minutes before using to reduce the bitterness and cooking time as well.
Thanks so much! I don’t mind the bitter being a raw kale eater. Will let you know how it turned out.
Green olives?
At this moment I am going to do my breakfast, after having my breakfast coming
over again to read other news.