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This Vegan Chickpea Chorizo pasta has chickpeas which make up the chorizo crumble, quinoa shells and lots of pasta sauce. Jump to Recipe 
This Chickpea Chorizo pasta, all loaded up with spicy chorizo crumbles of chickpeas and tomato sauce. Makes for a Super easy weeknight meal! No store bought sausage, no vital wheat gluten! Chickpeas are roasted up with spices and herbs, added to pasta and sauce and finished off with nutritional yeast and fresh basil. yum! You can also make this with other beans, crumbled steamed Tempeh or Pressed super firm tofu. Change up the sauce, add veggies. lots of variations. I used small quinoa shells for this pasta. use any regular shells or penne.
Its way too hot in the PNW today. So the plan for the day is to keep spraying water on myself and on chewie, who dislikes the spray but then goes to sleep as he cools down. Poor thing keeps panting non stop after a walk. Hubbs tells me that it is a pleasant (86 deg F). Well yeah, it is for people working all day in Air conditioned buildings 😛
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More pastas from the blog.
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Fusilli with mushrooms and Spinach
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White sauces in a Jar, Mac n cheese, chipotle, sriracha sesame, nacho and more.
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5 from 5 votes
Chickpea Chorizo Pasta
This Vegan Chickpea Chorizo Pasta in Tomato Sauce is made with homemade chickpea chorizo and quinoa pasta shells, which make it gluten-free! This recipe is packed with an abundance of fragrant spices, and it is so versatile! Change up the pasta and sauce any time the craving strikes for a quick and easy weeknight meal!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: Ethiopian fusion, Gluten-free, Pasta, Vegan
Keyword: chickpea chorizo, chickpea chorizo pasta, vegan chorizo
Servings: 3
Calories: 497kcal
Author: Vegan Richa
Ingredients
- 6 to 8 oz (170 to 226 g) Quinoa or regular shells use 6 oz for saucier pasta
- 16 oz (453 g) jar of plain or Italian herb pasta sauce or homemade sauce
For the Chickpea Chorizo
- 2 tsp extra virgin olive oil divided
- ½ cup (80 g) onion slices
- 4 cloves garlic minced
- ½ tsp (0.5 tsp) cumin powder
- ¼ to ½ tsp each of oregano thyme, parsley
- a generous pinch of cinnamon and black pepper
- 1 tsp coriander powder
- ½ tsp (0.5 tsp) paprika
- ½ tsp (0.5 tsp) chipotle pepper powder
- 2 Tbsp chopped olives or 1 Tbsp chopped sundried tomato
- 1 tsp tamari or use coconut aminos to make soy-free
- 1 15 oz (425 g) can of chickpeas rinsed well or 1.5 cups cooked
- 1 to 2 tsp apple cider vinegar
- ¾ tsp (0.75 tsp) salt divided
Toppings
- black pepper, extra virgin olive oil, nutritional yeast, pepita Parmesan, or non-dairy cheese
Instructions
Cook the pasta according to instructions and keep aside (Bring 2 to 3 quarts of water to a rapid boil. Add quinoa shells and cook for 6 to 8 mins).
In a large pan, add 1 tsp oil and heat at medium-high. Add onion, garlic and ⅛ tsp salt and cook for 5 to 6 minutes, or until golden.
Add the spices and mix well. Add the olives, tamari, and mix. Mash the chickpeas lightly so they are crumbly, but not a mash, and add to the pan. Mix well to combine and cook for 2 minutes.
Add 2 Tbsp of the pasta sauce, vinegar, ¼ tsp salt, and continue cooking the chickpeas for 7 to 9 minutes, or until dry. Break the whole chickpeas, if any. Add ½ tsp oil and mix in. Taste and adjust salt and spices. (Use this chickpea chorizo crumbles anywhere, in tacos, burritos, pizza!)
Reduce heat to medium. Add the cooked pasta and remaining pasta sauce, mix well. Add ⅓ to ½ tsp salt, or to taste, cover, and cook for 3 to 4 minutes, or until the sauce comes to a boil.
Serve hot garnished with a dash of black pepper, a drizzle of extra virgin olive oil, nutritional yeast, or Pepita parmesan. Add some shredded non-dairy cheese on the hot pasta (optional).
Notes
For variations, use other beans, crumbled up steamed Tempeh, or Pressed super firm tofu instead of chickpeas.
Nutritional values based on one serving with toppings.
Nutrition
Nutrition Facts
Chickpea Chorizo Pasta
Amount Per Serving
Calories 497Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1999mg87%
Potassium 773mg22%
Carbohydrates 94g31%
Fiber 10g42%
Sugar 8g9%
Protein 16g32%
Vitamin A 1020IU20%
Vitamin C 14.9mg18%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Shenoa
This looks great! And I really appreciate that you give nutritional breakdowns for your recipes. So helpful!
Reply
Vegan Richa Support
thank you for your great feedback Shenoa
Reply
Alice
Do you mean green olives or black olives (or other)?
Reply
Jexelli
Vegan Richa always his it out of the park!
My 11 yr old son gives this recipe a 9!
It’s so good that I think I’ll be able to get my husband to finally like chickpeas!Reply
Vegan Richa Support
thanks!!! your son can tell him how good it was!
Reply
Ida
I finally stumbled across this recipe and I don’t mind saying that it’s not a day too soon. Wow! What an incredible combination of flavor and texture! I added a small amount of coconut nectar to reduce the acidity and some hot pepper flakes to ‘kick’ it up. I love this recipe and I will definitely be returning for more of same. I’m thrilled knowing that I can use chickpeas this way in place of animal protein. Absolutely awesome!Reply
Richa
awesome!
Reply
Lori Reinhardt
This is really good and filling. I used red lentil pasta and will be making this often. This would make for good tasting tacos as well.Reply
jk
Super tasty! I’ve cooked with store-bought soy chorizo a few times but from here on out it’ll be your chickpea version every time. What a great idea to use chickpeas here (and I’m sure other beans could be great too). I loved the texture they added to the pasta, while going nearly incognito! (I had to remind myself that what I was tasting was a bit of chickpea, and that was soon after cooking the dish.) The sundried tomatoes too, another great idea—they work so well here. I didn’t have chipotle pepper powder so I added some chili pepper at step 2 and adobo sauce (from the can of chipotles in adobo) at step 3.Reply
Richa
Awsome! It should taste even better the next day as the chickpeas will pick up more of the flavor from the spices and herbs.
Reply
Lisa
Hi Richa, I made the chorizo last night–it’s genius! That was an inspired idea! I like stuff like this so much better than store-bought meat analogs. It’s very simple, too, which is what I’m all about, working as much as I do. I can see so many uses–last night we had it with aloo gobi and brown basmati. It was a great combination. I can’t wait to have it for a weekend breakfast with hashed browns, and in tacos.All the best, and thanks again for all you do–it really makes a huge difference in my cooking + eating life as a vegan.
Reply
Richa
Awesome! so glad you loved it. i like these home made options too with ingredients that i know and can always adjust the flavors to preference. Happy cooking!
Reply
Sharon Herbitter
Unless I am blind (I checked, I swear), you never say when to add the soy sauce / aminos in the instructions. I threw it in at the end, but someone else might miss it.
This was one of the best things I’ve put into my mouth in AGES. Excellent dish!!!
Reply
Richa
lol, added it to the recipe.the ingredients are in order of use, so if they are missed in the step,just add in order before the next ingredient. So glad you loved it!!
Reply
Pongodhall
Sounds so good.
From the comments it sounds as though they are all keeping this recipe safe and I have to try this one!
There are so many lovely things. I keep them, and gradually try this and that. I forget which I have tried too!
I have found that I need to do a menu plan ( for the first time in my life) and this involves stores checking and shopping list. I was groaning at the thought, but it has worked out so well. I actually use up things more quickly, do not emergency freeze as much and have a calm order as I am not in a tizz wondering where I will go for the couple of days or so.
How do you do it all AND experiment too?Reply
Andrea
Hi Richa! We have some great local collards we want to use with this. Can you suggest when and how to add?
Reply
Richa
Hi Andrea,
You can add the collard greens(cut into ribbons) after Step 2 after the onions are golden. and cook the greens until somewhat tender to preference, before proceeding to step 3. You can blach the greens for 4 to 5 minutes before using to reduce the bitterness and cooking time as well.Reply
Andrea Calhoun
Thanks so much! I don’t mind the bitter being a raw kale eater. Will let you know how it turned out.
Reply
Mercedes
Green olives?
Reply
Yolanda
At this moment I am going to do my breakfast, after having my breakfast coming
over again to read other news.Reply
Jennifer
I’ve been vegan and gluten free for over three years now. Believe me, I’ve tried a LOT of GF pasta recipes. I think they usually turn out fine, but it’s pretty obvious my husband is thinking otherwise as he looks pained as he swallows and will leave half behind on his plate (he is not GF, but eats what I cook–or at least tries to). Well, not with this recipe!! I just made it tonight and after he cleaned his plate, he said it was the best gluten free vegan pasta I’ve ever made. Now that’s a compliment to you! My 9-year-old son had three servings!! Love your website and your recipes. The ones I’ve tried have all been no-fail. I’m not great about leaving comments but for this one, how could I not?! 🙂 Thank you, Richa!
Reply
Richa
thank you this wonderful comment Jennifer. I would love to know more about the recipes you try 🙂 both me and my husband are not gluten-free. Most of the recipes are by default gf. I do also try gf baking and gf food once in a while and if it doesnt work, it does not end up on the blog. 🙂 the gf pastas and other things i have realized differ from brand to brand, so there is a trial and error with each.
I am so happy that everyone loved this pasta!!Reply
matt
This is great! I added some homemade vegan chorizo and will definitely make this again soon. Thanks
Reply
Bam's Kitchen
I can’t wait to try this dish. love the spices and the fact that it is gluten free too. My teenage boys love spicy dishes so I know they will love the dish too. Take Care, BAM
Reply
myprgenie.com
Howdy! Would you mind if I share your blog with my facebook group?
There’s a lot of people that I think would really enjoy
your content. Please let me know. CheersReply
Poppy
What an awesome recipe! Looks like serious comfort food. Thanks for joining the potluck 🙂
Reply
Corrin Radd
Made this today–it was a hit.
Reply
Ana's Rocket Ship
Ooh. I’m so glad I have so many chickpeas waiting to be used up right now!!!
Reply
Amy
I really want to try making this, but believe it or not I have children who are allergic to BOTH soy and coconut so I am out of soy sauce alternatives 🙁 Could I just leave that out since it’s only 1 tsp. (I know it won’t really taste the same) or is there something else you would recommend substituting to add some flavour?
Reply
Richa
you can skip it. add a bit more olives or vinegar etc if needed 🙂
Reply
Ellen Lederman
Genius! I stopped buying Soyrizo, not so much because of soy, but because it is a processed convenience food. This was fabulous. Very much like a chorizo. I never would have thought to have chickpeas in a pasta dish.
My only changes were using both the sundried tomatoes and olives (couldn’t decide on which one I wanted to use) and using whole-wheat rotini instead of shells.
With a salad, we got four portions from it (am freezing half of it—sure it would freeze well).
And I made the pepita Parmesan—fabulous ( i happened to have both fresh thyme and rosemary, so used them).
Reply
Richa
so glad you made it and loved it ! i know right, its so versatile.
Reply
Gabby @ the veggie nook
Oh yum! I love the idea of making chorizo with a bean instead of the commercially available ones!
Reply
sarah@thesweetlife
Looks awesome, Richa! I hope you’re surviving the heat best you can. I hide out in the basem*nt with the kids because it’s the only place I’m able to breathe!
Reply
flavourphotos
This looks super tasty! Nice to see rich flavours with very natural, wholesome ingredients and no need for processed ingredients. There are days when I just need to reach for a shop-bought vegan sausage too but I love to take the time for home-made dishes from scratch.
Thank you for sharing it at the VVLP.Reply
The Vegan Cookie Fairy
This post is making me hungry for pasta! I’ve never tried quinoa pasta before, sounds yummy though. I’ll look for it in my local health food store.
Reply
Glue and Glitter
This looks super delicious, Richa! We don’t eat enough whole chickpeas around here. Might be time to remedy that situation!
Reply
Richa
i think we eat way too much chickpeas 🙂
Reply
Annie
Oh yeah! I’m digging this – it’s so how I love to eat! May I humbly suggest you share it at this week’s Potluck ;-)??
Reply
Richa
i ash been planning to submit this one on the linky. kept forgetting to 🙂 done!
Reply
The Peace Patch
Superyumful! I love that it doesn’t have premade vegan sausage so you can play with the flavors and spices, plus it’s exactly the kind of recipe I can send to my not-vegan-yet brother to entice him to cross the vegan line.
And thanks for always keeping compassionate causes on our minds. Cheers! 🙂Reply
June Baby
That looks amazing!! So saucy and comforting. I will definitely have to try at least the chickpea chorizo part of it. 🙂
Reply
coconutandberries
Love this Richa! Great flavours and no processed meat subs! Pinned 😀
Reply
Caitlin
dayv will love this! definitely on the meal plan.
Reply
Al
OMG! IT WAS AMAZING! I had it with own vegan pasta sauce instead of a premade pasta sauce, but anyways it was tooooo ddddiiieeee fooorrrrr
Reply
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