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Fideos with Chorizo, Spinach, and Chickpeas
Ingredients
- 3 tablespoons olive oil
- 6 ounces angel hair pasta, broken into 1-to 2-inch pieces
- 1 onion, chopped (1 cup)
- 1 15 ounce can reduced-sodium chickpeas, drained and rinsed
- 3 ounces dried Spanish-style chorizo sausage, casing removed, chopped
- 1 clove garlic, minced
- 5 ounces baby spinach
- 1 14 1/2 ounce can no salt added fire-roasted diced tomatoes
- 2 cups water
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons finely chopped fresh oregano
Make It
1. Heat 1 Tbs. olive oil in a large pot over medium-high heat. Add half the pasta and cook, stirring often, until it is a deep golden brown, 2 to 4 minutes. Remove noodles to a large plate and repeat with another 1 Tbs. oil and the remaining pasta; set aside.
2. Heat the remaining 1 Tbs. oil the same large pot over medium-high. Add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the chickpeas and cook, stirring occasionally, until starting to brown in spots, about 3 minutes. Add the chorizo and garlic; cook, stirring, 1 minute. Stir in the spinach and tomatoes; cook, tossing, until the spinach is wilted, about 2 minutes.
3. Add the pasta and water, cover the pot and cook 3 minutes. Remove cover, stir and cook until the pasta is tender and most of the liquid has been absorbed or cooked off, about 5 more minutes. Stir in salt and pepper. Serve topped with a sprinkling of oregano.
Nutrition Facts
Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 469, Fat, total (g): 20, chol. (mg): 19, sat. fat (g): 4, carb. (g): 56, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 1, Trans fatty acid (g): 4, fiber (g): 8, sugar (g): 7, pro. (g): 16, vit. A (IU): 3819, vit. C (mg): 15, sodium (mg): 760, Potassium (mg): 254, calcium (mg): 112, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.