Fideos with Chorizo, Spinach, and Chickpeas

Fideos (1)

The spice in this Spanish take on noodles will challenge little taste buds just enough. But use a milder sausage if your kids don’t like spicy!


  • 3 tablespoons olive oil, divided
  • 6 ounces angel hair pasta
  • 1 chopped onion
  • 2 vegan spicy sausage links, chopped (such as Field Roast Mexican Chipotle)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup frozen spinach or broccoli rabe
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  1. Heat 2 tablespoons olive oil in a large pot. Break the pasta into 2-inch pieces, and add to the pan; cook for about 2 to 3 minutes. (Note: work in 2 batches, if needed, so that the noodles cook evenly). Remove the noodles from the pan and set aside.
  2. Heat the remaining tablespoon oil in the pan. Add the onion and sausage; cook for 5 minutes, until lightly browned.
  3. Add the chickpeas; cook for 2 to 3 minutes.
  4. Stir in the spinach and tomatoes. Return the pasta to the pan, along with the water. Cover and cook for 2 minutes.
  5. Stir, then cover and continue to cook for 5 minutes, or until the noodles are tender. Season with the salt, black pepper, and oregano.

Fideos (2)

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