Pasta with Chorizo and Chickpeas

Ingredients

• 15 ounce garbanzo beans rinsed canned
• 2 tablespoons parsley fresh chopped
• 0.8 pound ground sausage fresh italian hot
• 6 servings kosher salt 
• 6 servings lemon zest finely grated (for serving)
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 12 ounces orecchiette dried (such as malloreddus or orecchiette)
• 0.5 teaspoon pepper red crushed
• 2 small shallots chopped
• 2 tablespoons tomato paste 

Equipment

• frying pan
• pot

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes.
3. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
4. Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute.
5. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes.
6. Add chickpeas and cook until heated through, about 2 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 1 cup pasta cooking liquid.
9. 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.
10. Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
11. Per serving: 660 calories, 35 g fat, 4 g fiber
12. Bon Appétit