意大利香肠和鹰嘴豆s

This is quick (like a 20 min dinner), easy and tasty. So what if it's a little "pasta-roni"! I had pretty commercial chorizo in the freezer - it didn't crumble but it did cube. I recommend tasting before adding pepper flakes - the chorizo drives a lot of kick. Add LOTS of parsley and lemon zest. Drizzle with olive oil at the table. Paired it with a salad and a decent zinfandel and it was just fine!

• lorig13

• NJ

• 5/13/2020

Very tasty and very easy, with mostly store cupboard essentials. Will definitely make again for an easy weeknight dinner.

• ncollings

• NYC

• 10/20/2017

Made this last night and thought it was great. My chorizo was spicy enough, but we like heat so I still added more red pepper flakes. The chickpeas didn't really add anything flavor-wise, but I did like them for texture. I made one mistake in that I accidentally opened a can of tomato sauce instead of paste, but I just let it cook down longer until it thickened. I only had to add about 1/4c of the pasta water. I used small shells as my pasta and added it to the boiling sauce to let it simmer with the other ingredients. Would recommend the small shells as individual chickpeas, sauce, and bits of chorizo made their way inside the shells, giving you a pleasant surprise when biting in.

• annanacho

• Chicago, IL

• 9/29/2017

I'm really on the fence with this one. It grew on me with time, but it also still had a bit of a grown-up pasta-roni character as someone else here termed it. Added a jalapeno for extra heat (still wasn't spicy enough for my preference), although the Salvadoran-style chorizo I used is usually less spicy. I'm not convinced of the usefulness of the chickpeas (and I like chickpeas), but I'm not sure if I was convinced enough that this combination deserves a second try. Jicama (subs. chickpea) and black garlic might be worthy alterations that can maybe subvert the pastaroniness from the chorizo Have to chuckle at the one comment about calories. This is pasta and sausage, what are you expecting?

• mc_tarik

• Arlington, VA

• 9/17/2016

This was a really good quick and easy supper. I used italian sausage. The changes I made were to add red peppers, a bit extra tomato paste and white wine. I did not add the extra pasta water. Kids really liked it.

• tia

• Downingtown, PA

• 2/23/2015

Nice simple recipe. Interesting combination of flavors. Sauce comes out pretty thin - not much tomato flavor, just a very slight coating on the pasta. The sausage and chickpea combo was interesting.

• DuncmanG

• Cambridge, MA

• 2/12/2015

Mediocre is right.

• jamiek22

• 1/19/2015

was inspired to make the recipe as I had all the ingredients available. It was very easy to make. Wish I would have tasted the chorizo after it was cooked, it was plenty spicy and didn't need the red pepper flakes. I agree with another reviewer, "why use expensive shallots when the flavor gets lost." the main flavor is chorizo. I did add 1 Tbsp of sugar. It helped a bit. But DH had to add BBQ sauce to finish his serving. If you want easy and mediocre this is the recipe for you

• bredhairedgirl

• central iowa

• 1/6/2015

I just made this using chorizo. I took the casing off but there was no way I could break it apart with a spoon in the skillet. I ended up with chucks of chorizo and the sauce took forever to thicken. Not sure I will try this again. My two daughters liked it (except the garbanzo beans!) but we love chorizo (I am half Basque) but I guess I need a better chorizo!

• jjbmag

• NJ

• 1/2/2015

Not a review, I haven't made it, but why use expensive shallots here when the other flavors here will obviously overpower them. Plain old onion sounds good to me.

• Anonymous

• Charlotte, NC

• 12/27/2014

伟大的快速周日夜晚晚餐。我有做的6 oz of Italian sausage (all I had in the freezer) and felt that was plenty of meat.

• Anonymous

• Minneapolis, MN

• 10/17/2014

This was a last minute kind of dish I made cause I wanted something simple and relatively quick. I couldn't find any fresh chorizo but I used hot italian sausage instead. I followed the recipe, using medium shells for the pasta and cutting back on the amount of pepper flakes. I found that the sausage had enough spiciness and didn't want to overwhelm the kids. Following another reviewer, I added about a tablespoon of capers and a bit of the brine from the jar. My kids loved this and I liked it a lot...into the rotation you go!!

• stephmartin

• Nova Scotia

• 7/11/2014

Delicious worth trying it!

• babyleaf

• Boston, MA

• 5/11/2014

Very tasty but very caloric. 1/10th of the recipe (100g cooked) was 250 calories. That translated to between 1/3 and 1/2 cup in volume. Flavor wise reminded us of a grown up version of pasta-roni. But obviously way better.

• InSitu

• Chicago

• 2/20/2014

Easy and good. Quality fresh Chorizo is key. The kind in the tube will not do. Don't skip the lemon zest and parsley. It needs the brightness and freshness. In fact, I liked it better with a little extra. I did simmer the chickpeas with the sauce and they came out nice and creamy.

• clayvd

• California

• 2/7/2014