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 😛

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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.







Print Recipe 5 from 5 votes Chickpea Chorizo Pasta This Vegan Chickpea Chorizo Pasta in Tomato Sauce is made with homemade chickpea chorizo and quinoa pasta shells, which make it gluten-free! This recipe is packed with an abundance of fragrant spices, and it is so versatile! Change up the pasta and sauce any time the craving strikes for a quick and easy weeknight meal! Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 3 Calories: 497 kcal Author: Vegan Richa Ingredients 6 to 8 oz ( 170 to 226 g ) Quinoa or regular shells use 6 oz for saucier pasta

16 oz ( 453 g ) 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 ( 80 g ) onion slices

4 cloves garlic minced

1/2 tsp ( 0.5 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 ( 0.5 tsp ) paprika

1/2 tsp ( 0.5 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 ( 425 g ) can of chickpeas rinsed well or 1.5 cups cooked

1 to 2 tsp apple cider vinegar

3/4 tsp ( 0.75 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 For variations, use other beans, crumbled up steamed Tempeh, or Pressed super firm tofu instead of chickpeas. Nutritional values based on one serving with toppings. Nutrition Nutrition Facts Chickpea Chorizo Pasta Amount Per Serving Calories 497 Calories from Fat 72 % Daily Value* Fat 8g 12% Saturated Fat 1g 6% Sodium 1999mg 87% Potassium 773mg 22% Carbohydrates 94g 31% Fiber 10g 42% Sugar 8g 9% Protein 16g 32% Vitamin A 1020IU 20% Vitamin C 14.9mg 18% Calcium 90mg 9% Iron 4mg 22% * Percent Daily Values are based on a 2000 calorie diet.



