Simple, practical, and full of everyday flavour, Chickpea Chorizo Pasta is a vegan, vegetarian Ethiopian fusion, Gluten-free, Pasta, Vegan main made with Quinoa or regular shells, jar of plain or Italian herb pasta sauce or homemade sauce, and extra virgin olive oil in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Ethiopian fusion, Gluten-free, Pasta, Vegan

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

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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!)
  5. 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.
  6. 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).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.