From Mark Bittman, this recipe takes 20 minutes and makes 4 servings.
Ingredients
Salt and black pepper
Extra-virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
1/2 pound cut pasta, such as ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish.
Directions
Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas.
Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
