Pasta With Chorizo And Chickpeas

• 2 tablespoons olive oil
• 2 small shallots, chopped
• 3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed
• 2 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 15-ounce can chickpeas, rinsed
• 12 ounces small dried pasta (such as malloreddus or orecchiette)
• Kosher salt
• 2 tablespoons chopped fresh flat-leaf parsley (optional)
• Finely grated Parmesan and lemon zest (for serving)

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

olive oil, shallots, chorizo, tomato paste, red pepper, chicken broth, chickpeas, pasta, kosher salt, flatleaf parsley, lemon zest

Taken from www.epicurious.com/recipes/food/views/pasta-with-chorizo-and-chickpeas-51187050 (may not work)