Fideos With Chorizo, Spinach, and Chick­peas

Parents (USA) - - Life - Dinner -

Ac­tive Time 30 min­utes To­tal Time 40 min­utes Makes 4 serv­ings IN­GRE­DI­ENTS

3 Tbs. olive oil, di­vided 6 oz. an­gel-hair pasta,

bro­ken into 2-in. pieces 1 onion, chopped (1 cup) 1 15-oz. can re­duced­sodium chick­peas, drained and rinsed

3 oz. dried Span­ish-style chorizo sausage, cas­ing re­moved, chopped 1 gar­lic clove, minced 5 oz. baby spinach 1 14.5-oz. can no-saltadded fire-roasted diced toma­toes

2 cups wa­ter

¼ tsp. salt

⅛ tsp. ground black

pep­per

2 tsp. finely chopped

fresh oregano

MAKE IT

Heat 1 Tbs. olive oil in a large pot over medi­umhigh heat. Add half the pasta and cook, stir­ring of­ten, un­til it is a deep golden brown, 2 to 4 min­utes. Re­move pasta to a plate and re­peat with 1 Tbs. oil and the re­main­ing noo­dles; set aside.

Heat the re­main­ing 1 Tbs. oil in 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 brown in spots, about 3 min­utes. Add the chorizo and gar­lic; cook, stir­ring, 1 minute. Stir in the spinach and toma­toes. Toss un­til the spinach is wilted.

Add the pasta and wa­ter, cover the pot, and cook 3 min­utes. Stir and cook un­cov­ered un­til the pasta is ten­der and most of the liq­uid is ab­sorbed, about 5 min­utes. Stir in salt and pep­per. Top with oregano.

NU­TRI­TION PER SERV­ING

469 calo­ries; 16g pro­tein; 20g fat (4g sat. fat); 56g carbs; 8g fiber; 6g sugar; 5mg iron; 112mg cal­cium; 760mg sodium

Lunch is the big­gest meal of the day in Spain. It’s served be­tween 2 P.M. and 4 P.M. and is tra­di­tion­ally fol­lowed by a si­esta. Per­fect for tod­dlers and tired par­ents! Con­ver­sa­tion Starter!

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