Chile Chickpea Brodo With Chorizo And Greens

• 1 1/2 cups dried chickpeas, soaked overnight
• 1 shallot or small onion, chopped
• 3 whole garlic cloves, peeled
• 2 dried chile de arbol, crumbled
• 1 bay leaf
• 1 teaspoon paprika
• Kosher salt
• 8 ounces short pasta, such as ditallini
• 4 ounces cooked chorizo, diced
• 1 roasted, seeded red bell pepper; sliced
• 3 handfuls mixed leafy greens
• 1/4 cup grated Pecorino

1. Drain the soaked chickpeas and put into a 3 or 4 quart heavy saucepan along with the shallot, garlic,, chiles, bay leaf and paprika.
2. Pour over enough water to cover by 3 inches and bring to a boil. Lower the heat and loosely cover. Cook an hour or so, then add 2 teaspoons salt. Continue cooking until chickpeas are tender - 30 minutes or more depending on the age of the chickpeas. Remove the bay leaf.
3. Meanwhile, cook the pasta in boiling salted water until al dente.
4. Just before serving, warm the chickpeas and broth over low heat. Stir the pasta, chorizo, roasted red pepper and greens into the pot and taste for seasoning, adding a little more salt if needed.
5. Serve in bowls and grate cheese over the top.

chickpeas, shallot, garlic, arbol, bay leaf, paprika, kosher salt, short pasta, pepper

Taken from food52.com/recipes/26217-chile-chickpea-brodo-with-chorizo-and-greens (may not work)