Pasta With Chorizo, Chickpeas and Kale Recipe (2024)

Please use weights in these recipes. Instead of a “bunch of kale “ how many ounces?

We're in pause, too, but one of the first things we bought were salamis, chorizo, sorpressa, etc. (Also have frozen chorizo!) But, that's not the point. You have everything you need to make this dish! Use the ham (or Italian sausages with the skins removed; or hamburger, even!) with whatever amount of smoked paprika and ground peppers tastes right to you. I hate kale, so I used a mix of collards and escarole. You'll be fine! Go for it (and let us know how it comes out

The description mentions garlic and paprika, but neither are listed in the ingredients, nor in the cooking instructions?

Delicious as-is with one exception: In the first step do not cook the pasta al dente. I did so then realized in the last step the pasta cooks an additional two minutes with everything else, which left it overcooked. So instead, in the first step cook the pasta two minutes short of al dente. This recipe is a keeper, once I had boiling water it literally took 10 minutes to throw together.

It's the chorizo that comes already "packed with the dense flavors of garlic, paprika and salt." You don't add them to the recipe.

This is a very quick, simple and tasty dish for a weeknight dinner. I was surprised that the recipe didn’t call for any citrus and a first taste confirmed I wanted it. A squeeze of lemon juice at the end really enhanced the overall flavor.

Play it by ear, or rather by the number of eaters! Respectfully, there's no need to measure anything in this recipe, and you can substitute to your heart's content. Today, I actually have kale, but no chickpeas, so I'll use white beans. Tthe last time I made this, I had chickpeas but no kale and used mustard greens instead. I like red pepper flakes and don't serve on pasta. It will turn out well whatever you do.

Seriously good. Used shallots instead of scallions as that's what I had. I had to add more oil once the kale hit the skillet - a fair bit more oil - and more like a cup and a half of pasta water at the end, but this is going into the rotation for sure.

Use as much kale as you think is needed or that you would like. It's not an exact science. Also, a bunch of kale doesn't vary from place to place. It's usually a half-pound or so. More or less is not a deal-breaker

I made this using Trader Joe's brand vegan chorizo, because that's all they had and the sales associate told me it's a favorite even with people who eat meat. She was right! It's very good in this recipe. It's ground, but still works really well. No need to take it out of the pan when you add the onion and chick peas. Followed the rest of it exactly and it's very tasty.

Great for riffing off. Didn’t have chorizo, used leftover BBQ chicken that I added later with the pasta. Added garlic and paprika in decent quantity to make up for the chorizo flavor. Used white beans, and instead of kale: red onion and red peppers sautéed. Completely new recipe but super tasty with grated parm and lemon juice on.

This was GRAND. Even with old Pizza Hut parmesan packets I found in my drawers. I didn't worry too much about the measurements--I used a full-size 14 oz "chorizo" sausage from Kroger (probably not real chorizo haha), about half a 16-oz bag of kale, and a regular can of chickpeas. I forgot about cooking the kale in some pasta water, added cut garlic from a jar, and used Lawry's seasoned salt. Fire!

I love this dish, and agree with those who say it needs a little acid. One way to accomplish this is to hit the kale with a couple splashes of white wine and lemon juice in the first phase of cooking. The kale then becomes an accent of bright flavor in the overall dish.

Good recipe but needs lemon juice to further build up the flavour

Loved this. Because we are vegetarian, I used wheat gluten chorizo crumbles, and subbed the anchovies with oil cured olives. I also subbed baby spinach for the kale, parmesan for the manchego, and lastly confess to adding 2 T tomato paste. It was delicious.

Very good, quick, and easy. Couldn’t find Spanish Chorizo, so I used cooked spicy Italian from Trader Joe’s. Also no green onions, so sliced up a white onion and cooked it with the chickpeas. 8 oz of pasta is actually enough for 4 people in this dish.

Dash of vinegar helped everything incorporate and brighten! Otherwise per protocol. Yum.

Just in case anyone was wondering- I made this using the Trader Joe’s Soyrizo and it worked very well! Had to add more olive oil to replace the fat that would otherwise be in real chorizo, and I also added lemon and plentyyy of cheese. It was great!

I added lemon, smoked paprika, and garlic as advised by other cooks. Putting the greens in and sauteeing was a mistake. Just add the greens with the pasta and cook a minute.

The recipe as is was a little bland, but adding some pesto really took it up a notch. I will keep this in my recipe rotation, but it definitely needs some sauce, acid, or something give more depth of flavor and tie it together

Followed to a “T” and it tasted like nothing :(Our family felt it needed a heavy hit of acid like a squeeze of lemon or some red wine vinegar added when you were reducing the pasta water. Love the idea but unlikely to make again even with those tweaks.

I added an additional 1/4 cup of olive oil when I added the kale. I also squeezed some fresh lemon juice over my finished meal. Next time I would cook the kale in a separate pan with two cloves of garlic and 1/2 tsp or 1 tsp red pepper flakes, some olive oil and then add it add it back in at the end, to add more flavor. I also recommend a little lemon juice at the end to brighten it up. Slice the chorizo very thinly for best results. This is an easy and tasty dish to bring to a party or bbq.

This was so good and easy! Next time I think I'll half the amount of chorizo (saving the other half for another batch later!) but then cut the thin slices in half to keep it well distributed. I'll also probably just saute everything all together to save time, hassle, and an extra bowl - I'll lose out on crispiness but it'll be fine for us. A 5oz package of pre-washed/cut kale was perfect. The kale didn't need more salt, especially with the sprinkling of cheese at the end.

Excellent and very elegant recipe. On my first try, I failed to cook the chickpeas sufficiently. I don’t think I blistered them enough, and I forgot to save out the pasta water for cooking them additionally. They tasted dry and mealy.

Great quick recipe-we had some soy chorizo in the freezer and used parmesan and a bit of onion. It was quick, easy, and delicious! will definitely do again.