Pasta With Chickpeas, Chorizo and Bread Crumbs

chickpeas need to be sauted w/meat and/or other flavorings; perhaps use 3 c. chickpeas rather than 4

This was a bit too dry and chickpea forward as written. We used 3/4 of chickpea, but would’ve suggested 1/2 and crisped them. Also would recommend: - saving & adding pasta water - add red pepper flakes - added juice of one whole lemon - would add cherry tomatoes and a green (spinach, sautéed kale, or broccoli rab)

I liked this dish. I doubled the chorizo and used black chickpeas (Ceci Neri) which had a nice texture. Added a little pasta water and more olive oil to the sauce.

Dish was yummy, I loved the garlic breadcrumbs but it was dry. I added olive oil which helped. I also use chicken sausage instead of chorizo.

We read comments before making this, so we decided to double the chorizo (we only found chorizo-style pork sausage) and added half a red onion. We also added Aleppo pepper to the dish after the chickpeas and pasta had been combined. The star for us was actually the breadcrumbs - we used Italian seasoned because that’s what we had. Fresh parsley also is lovely on top. We debated topping with some capers too, but decided not to - maybe next time

I’ve made this with and without chorizo (no replacement) and like it quite a bit either way. I like it a bit brothy and add extra chickpea water. Quick, easy, and adaptable.

I pan fried the panko breadcrumbs in EVOO with a few cloves of crushed garlic, salt and pepper until brown- it makes a big difference! Great with sautéed onions and butter in the bottom of the pasta bowl.

With limited stuff in our pantry, we decided to make this. Made it with kielbasa and I agree it was pretty bland. It needs some spice or acid. Next time would maybe try some onion but might just make something else instead!

This was not good. Not worth making again. Too bland

I thought this was good. I always read through the notes on NYT recipes and take advice that I think will improve the dish. Here I used a full pound of chorizo, red pepper flakes, and baby arugula. Despite this, it was still on the bland side--I prefer lots of big flavors compared to the mild ones I found with this. I'd make it again, this time maybe adding red peppers and lemon juice. I also did use a liberal amount of salt, pepper, and parsely.

A lovely and tasty quick lunch! I used about 30% more chorizo because of the quantity I had on hand and just crushed up homemade croutons into crumbs. I always use liberal quantities of parsley, and would definitely recommend that, as the fresh green bite elevated the dish.

I wanted to like this - it had all elements I love. Except I found it too dry, a problem the breadcrumb topping only exacerbated.

Made this recipe the other night. Followed some of the suggestions that others have made addressing the blandness. I added grilled red peppers, some lemon juice, and black olives which I happen to have in the refrigerator. Didn’t find it bland. Will use this recipe again.

I learned the importance (and ease) of making homemade breadcrumbs in Alison Roman's "Dining In." I used my frozen bag for this, and it was well worth it! The breadcrumbs make the meal in many ways. I ended up working with what I had: 1 lb. sausage (not chorizo), 1 can chickpeas, 1/2 lb. farfalle. Added some red pepper flakes for heat. Comforting, filling, but not too heavy.

This really didn't do a lot for us. Very starchy and bread-dominant and wholly dependent on chorizo for flavor. I had purchased an Ecuadorian chorizo that was more kielbasa-like than crumbly. I doubled the amount of chorizo, but it still was really overwhelmed by the bread crumbs.