Chickpea Chorizo, Quinoa Shells in Tomato sauce. Vegan Glutenfree Pasta Recipe

This 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 :P

While you are here, please do check out the awesome work done by Wildlife Waystation, LA based non-profit 501(c)3, sanctuary dedicated to holding, rehabilitation, medical and problem solving refuge for native, wild, and exotic animals. One of their Chimps started a campaign to help the sanctuary. 
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. 



Chickpea Chorizo Shells Pasta
Allergen Information: Free of Dairy, egg, corn, gluten, nut.

serves 2 to 3
Ingredients:
6 to 8 oz Quinoa or regular shells (use 6 oz for saucier pasta)
1 16 oz jar of plain or Italian herb pasta sauce

For the Chickpea Chorizo:
2 tsp extra virgin olive oil, divided
1/2 cup onion slices
4 cloves of 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 tomake 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

Method:
Cook the pasta according to instructions and keep aside. (Bring 2 to 3 quarts of water to 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 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 the chorizo crumbles anywhere, in tacos, burritos, pizza!)
Reduce heat to medium. Add the cooked pasta and pasta sauce, mix well. Add 1/3 to 1/2 tsp salt or to taste and 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)

For variations use other beans, crumbled up steamed Tempeh or Pressed super firm tofu instead of chickpeas. 


This pasta is being shared at Virtual Vegan Potluck linky.