Dinner: Pasta with Chorizo and Chickpeas

Recipe by Michael Hudman and Andy Ticer As co-chefs, Hudman and Ticer see each other daily, but the old friends still cook together on days off. "Andy does the steak," says Hudman, "and I do the pasta.

This recipe includes superfoods such as:

Lemon

Health benefits of Pasta with Chorizo and Chickpeas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 tablespoons olive oil
2 small shallots, chopped
3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed
12 ounces small dried pasta (such as malloreddus or orecchiette)
Kosher salt
2 tablespoons chopped fresh flat-leaf parsley (optional)
Finely grated Parmesan and lemon zest (for serving)

Instructions

Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

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