Thank you,  New York Times Cooking,  for this DELICIOUS dish!!! I used half the chorizo,  not only to make this healthier, but because it was all I had in my freezer.  The kale, chorizo, chickpea combo works! YYYYUUUMMM!!! It will surely lift your spirits!


Kosher salt and black pepper

8 ounces fusilli or other short pasta

¼ cup olive oil, plus more for drizzling

7 to 8 ounces dried chorizo, thinly sliced

1 (15-ounce) can chickpeas, drained and rinsed

1 bunch scallions (6 to 8), thinly sliced

1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces

Shaved Manchego, for serving


Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.

Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.

Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes.

Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.

Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

(recipe found on

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