One-pot dishes are especially popular here for weeknight dinners. When it’s time to cook after a long day working from home, quick and easy is the name of the game. With this simple One-Pot Pasta with Chickpeas & Chorizoyou can get something on the table in no time, and it tastes absolutely delicious, too. What more could you want?! Some dessert later on I guess…
Throwing everything into one big pot and ending up with a tasty dish is actually quite simple. If you add everything to the pot in the right order and sauté it properly, you’re already halfway there. When making one-pot dishes, you always have to pay a little attention. You don’t want the veggies you threw in the pot at the beginning to end up mushy or even burnt. So you have to keep a close eye on everything while cooking and add everything at the right time.
Throwing everything into one big pot should be easy right? But is it? When sautéing larger ingredients, like slices of sausage, you can easily intervene if you see they’re browning too much. Larger items are usually quite easy to get out of the pot. With smaller cut ingredients, like onions, garlic, for example, it can be a bit more difficult to get that out if it’s browning too much…
If you want to get creative with a recipe like this and want to use entirely different ingredients, you can certainly do so. Just be sure to pay attention to the cooking times and add each ingredient to the pot at the right moment. Take bell peppers, for example – they don’t need as long as carrots and should therefore be added a little later.
The same applies to pasta – that also has different cooking times. It’s important not to overcook it. You don’t want to bite into mushy pasta. Al dente is the goal here…
Tips for preparing one-pot dishes
Add ingredients according to their cooking time.
As mentioned before, you should never throw all the ingredients into the pot at once. Ingredients with longer cooking times, such as potatoes or carrots, should be sautéed or parboiled first. More delicate vegetables or herbs are added later on.
Start with browning meat and veggies.
Many one-pot dishes benefit from having meat, sausage, or veggies browned well first. The browning adds depth to the flavor and forms the basis of the entire dish. Sometimes, however, you need to remove these items from the pot briefly to prevent them from burning or overcooking. So always pay attention to the recipe instructions.
Add the right amount of liquid.
Since everything cooks in one pot, you need to be careful when adding liquid and should definitely follow the recipe instructions. Pasta and rice absorb quite a bit of liquid, so you often need to add more than you might initially think. Too much liquid can make the dish watery, though, while too little can cause the ingredients to burn… so keep an eye on the pot.
Use a large, heavy pot.
A wide pot or a Dutch oven ensures even heat distribution and enough space for the ingredients to brown rather than just steam. Cast iron pots/Dutch ovens are particularly well-suited for this and are our preferred cooking utensil.
Season and refine at the end.
Many flavors develop during cooking. Dried spices take a little longer to cook and can be added earlier. Fresher ingredients like herbs, lemon juice, cheese, or crème fraîche are best added just before serving. This adds freshness and rounds out the dish.
If you’re not in the mood for this one-pot dish here, how about an alternative dish with tortellini, for example? Our One-Pot Marry Me Tortellini are absolutely fantastic! If you have a large package of tortellini in the fridge, you can quickly whip up a delicious meal for the whole family!
Another favorite of ours is a tasty One-Pot Orzo with Minced Meat, Zucchini & Bell Peppers. We always keep some ground beef in the freezer, and it’s perfect for this kind of dish. Of course, you should also have zucchini and bell peppers on hand, otherwise, it won’t be quite as colorful. ;P
INGREDIENTS / INGREDIENTS
(4-5 servings)
some olive oil for frying
12.3 oz. (350g) spicy chorizo (for grilling), sliced
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
2 celery stalks, finely diced
1 medium carrot, finely chopped
1 piece of celery root, diced
1 tsp. dried oregano*
1/2 tsp. cayenne pepper*
salt, pepper
5 cups (1.2l) veggie stock
1 can (14. oz/400g) chunky tomatoes
1 can (14. oz/400g) chickpeas, rinsed & drained
12.3 oz. (350g) short pasta (eg, Mezzi Rigatoni*)
grated Parmesan cheese for serving
some chopped parsley for serving
(4-5 servings)
some olive oil for frying
350g spicy chorizo (for grilling), sliced
1 medium onion, finely diced
2-3 cloves of garlic, finely diced
2 sticks of celery, finely diced
1 medium carrot, finely diced
1 piece of celeriac, finely diced
1 tsp oregano*
1/2 tsp cayenne pepper*
Salt, pepper
1.2l vegetable broth
1 can (400g) diced tomatoes
1 can (400g) chickpeas, rinsed & drained
350g short pasta (e.g. Mezzi Rigatoni*)
grated Parmesan for serving
chopped parsley for serving
DIRECTIONS / PREPARATION
1. Start by prepping the veggies – peel and finely dice the onion and garlic. Clean the celery stalks and cut them into small cubes. Peel the carrot and celery root and cut them into small cubes as well. Drain the chickpeas, rinse them, and let them drain. Cut the chorizo into slices then and set everything aside.
2. Heat up a large Dutch oven* with some olive oil. Add the chorizo slices and fry them until nicely browned. Push the sausage to the side, add the onion and garlic and sauté until soft and glossy. Next, add the diced celery stalks, carrot, and celery root and mix well. Season with the dried oregano, cayenne pepper, as well as some salt and pepper. Sauté the veggies and sausage together for about 5-6 minutesstirring frequently so nothing burns. The veggies should soften slightly. Deglaze with the veggie stock, and add the chunky tomatoes and drained chickpeas. Bring everything back to a boil, and then let the sauce simmer for about 6-7 minutes.
3. Next, add the pasta and cook until al dente. In our case, the pasta took about 12 minutes to be done. The pasta will absorb quite a bit of liquid – stir frequently to prevent anything from sticking to the bottom of the pot. Add a little more water if necessary. Serve the pasta, veggies, and chorizo in bowls or deep plates, sprinkle with grated cheese and chopped parsley.
1. Start by preparing the vegetables – peel and finely dice the onion and garlic. Clean the celery stalks and cut them into small cubes. Peel the carrot and celeriac and also cut them into cubes as small as possible. Drain, rinse and drain the chickpeas. Finally, cut the chorizo sausages into slices and then set everything aside.
2. Add some olive oil to a large (cast iron) pot* and heat it up. Put the chorizo slices in the pot and fry until hot – the sausage can get a little color here. Push the sausage to the edge of the pot, then add the onion and garlic and sauté until translucent. Next, add the diced celery, carrot and celeriac and mix everything well. Add oregano, cayenne pepper and some salt and pepper. Fry the vegetables and sausage together for about 5-6 minutes – Stir frequently so that nothing burns. The vegetables should become a little softer through frying. Deglaze with the vegetable stock, add the chopped tomatoes and the drained chickpeas – bring everything to the boil again and then let simmer for about 6-7 minutes.
3. Next add the pasta and cook “al dente” – in our case the noodles took about 12 minutes. The noodles will absorb a lot of liquid – you should stir occasionally so that nothing burns to the bottom of the pot. If necessary, add a little more water. To serve, pour into bowls or deep plates and sprinkle with grated Parmesan and some chopped parsley.
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Here is a version of the recipe you can print easily.
Description
This One-Pot Pasta with Chickpeas & Chorizo is easy to prepare and the perfect weeknight dinner you can make for a hungry family!
some olive oil for frying
12.3 oz. (350g) spicy chorizo (for grilling), sliced
1 medium onion, finely chopped
2–3 garlic cloves, finely chopped
2 celery stalks, finely diced
1 medium carrot, finely chopped
1 piece of celery root, diced
1 tsp. dried oregano*
1/2 tsp. cayenne pepper*
salt, pepper
5 cups (1.2l) veggie stock
1 can (14. oz/400g) chunky tomatoes
1 can (14. oz/400g) chickpeas, rinsed & drained
12.3 oz. (350g) short pasta (eg, Mezzi Rigatoni*)
grated Parmesan cheese for serving
some chopped parsley for serving
1. Start by prepping the veggies – peel and finely dice the onion and garlic. Clean the celery stalks and cut them into small cubes. Peel the carrot and celery root and cut them into small cubes as well. Drain the chickpeas, rinse them, and let them drain. Cut the chorizo into slices then and set everything aside.
2. Heat up a large Dutch oven* with some olive oil. Add the chorizo slices and fry them until nicely browned. Push the sausage to the side, add the onion and garlic and sauté until soft and glossy. Next, add the diced celery stalks, carrot, and celery root and mix well. Season with the dried oregano, cayenne pepper, as well as some salt and pepper. Sauté the veggies and sausage together for about 5-6 minutesstirring frequently so nothing burns. The veggies should soften slightly. Deglaze with the veggie stock, and add the chunky tomatoes and drained chickpeas. Bring everything back to a boil, and then let the sauce simmer for about 6-7 minutes.
3. Next, add the pasta and cook until al dente. In our case, the pasta took about 12 minutes to be done. The pasta will absorb quite a bit of liquid – stir frequently to prevent anything from sticking to the bottom of the pot. Add a little more water if necessary. Serve the pasta, veggies, and chorizo in bowls or deep plates, sprinkle with grated cheese and chopped parsley.
Notes
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