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A hearty bowl of Chorizo, Sundried Tomato & Chickpea Spaghetti, featuring Otelia® chickpea spaghetti tossed with crispy chorizo, rehydrated sundried tomatoes, golden chickpeas, and fresh arugula, served in a rustic ceramic bowl.

A deliciously bold Chorizo, Sundried Tomato & Chickpea Spaghetti, made with Otelia® chickpea spaghetti, smoky chorizo, sundried tomatoes, and crispy chickpeas, topped with fresh arugula for a perfect balance of flavors.

 

This Chorizo, Sundried Tomato & Chickpea Spaghetti is a bold and flavorful dish made with Otelia® chickpea spaghetti, smoky chorizo, tangy sundried tomatoes, and crispy chickpeas. Infused with walnut oil and finished with fresh baby arugula, this protein-packed pasta is both satisfying and nourishing. Perfect for a quick, delicious meal!

A hearty bowl of Chorizo, Sundried Tomato & Chickpea Spaghetti, featuring Otelia® chickpea spaghetti tossed with crispy chorizo, rehydrated sundried tomatoes, golden chickpeas, and fresh arugula, served in a rustic ceramic bowl.

Chorizo, Sundried Tomato & Chickpea Spaghetti

*classic or vegan
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Ingredients
  

  • 200 g Otelia® chickpea spaghetti
  • 50 g chickpeas cooked, drained from a can
  • 2 Tbsp Otelia® walnut oil
  • 30 g Sundried tomato dry; not in oil
  • 75 g chorizo * crumbled
  • 40 g Red onion minced
  • 2 pc Garlic cloves minced
  • 1 Tbsp Lemon juice
  • 2-3 Pinches flakey sea salt
  • 1 bunch Baby arugula leaves

Instructions
 

  • Bring a big pot of water to the boil; while that’s going, prep the sundried tomato by slicing them to 3mm-wide strips. Place them in a heat-proof mug and pour in boiling water from a kettle to cover. Set aside to let them rehydrate and create a flavorful broth.
  • Bring a non-stick pan to high heat with the walnut oil. Pat the drained chickpeas with a paper towel to dry them off, then tip them into the pan and roll them around until golden-brown and lightly crisped. Spoon the chickpeas onto a plate and set aside, reserving oil in the pan.
  • Drop the spaghetti into the pot of boiling water. Set a timer for 4 minutes.
  • While the spaghetti is cooking, add the crumbled chorizo and minced garlic and onion into the hot frying pan and sauté until the chorizo is lightly browned.
  • When timer’s up, transfer the cooked spaghetti from the pot to the pan with a splotted spoon. Tip in the sundried tomato with the water, lemon juice and salt, and sauté the spaghetti for 1-2 minutes on high heat, until most of the liquid has evaporated.
  • Plate up and garnish with toasted chickpeas and baby arugula