Chickpea Chorizo Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan pasta with homemade chickpea chorizo in a tomato sauce, made with quinoa pasta for gluten-free appeal. Boldly spiced and satisfying for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- 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)
- black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1931mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 169mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1931MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.