Fideos With Chorizo, Spinach, and Chickpeas
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
2 tsp. finely chopped
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!