Spanish Alchemy Pasta

• 1 pound pasta, any short shape
• 1/2 pound hard Spanish chorizo, roughly chopped
• 2 cans garbanzos (chickpeas), liquid reserved
• 3 cloves garlic, minced or pressed
• 1 cup panko breadcrumbs
• Splash olive oil
• parmesan (to taste)

1. Boil pasta until about one minute shy of al dente in heavily salted water.
2. Add splash of olive oil to pan over high heat. Add chorizo and cook until fat is rendered and chorizo is slightly browned, about five minutes. Remove with slotted spoon to paper towel.
3. Lower heat to medium and add garlic to pan. Cook until fragrant, about one minute. Add breadcrumbs and raise heat to high. Cook, stirring very frequently, until just starting to brown. Remove to bowl.
4. Add chickpeas to pan with about half of their liquid. Cook until liquid begins to bubble and thicken, about five minutes.
5. Add nearly al dente pasta to pan and stir, adding additional chickpea liquid if necessary to maintain desired sauciness. When pasta is finished cooking, add chorizo, stir, and cook everything for another 30 seconds. Serve, passing breadcrumbs and parmesan.

pasta, spanish chorizo, chickpeas, garlic, breadcrumbs, olive oil, parmesan

Taken from food52.com/recipes/27566-spanish-alchemy-pasta (may not work)