Fresh chorizo sausage tossed with nutty chickpeas and pasta in a spicy broth. It’s a cinch to make, comes together easily and aside from boiling the pasta is made in one skillet. The recipe itself is relatively simple being the chorizo brings a ton of bold flavor to the party. It doesn’t need a whole lot more than that in the way of seasoning.
Spicy chorizo sausage joins forces with chickpeas, sweet potatoes and fresh baby spinach in this hearty, flavorful soup. A unique garnish of hard-boiled eggs and bacon (or ham) adds a salty richness for a super tasty Spanish twist. A generous drizzle of extra-virgin olive oil doesn’t hurt either and adds a silkiness like nothing else can.
Red kidney beans were once my nemesis. My picky 8-year old self saw them as ginormous, starchy, foul-tasting enemies to be avoided at all costs. My under developed taste buds found them so repelling I picked them out of my chili along with any onions, garlic or peppers. Every single one. No matter how tiny the piece.
One of the most fitting ways to celebrate Mardi Gras is with this hearty, bold-flavored specialty of New Orléans featuring shrimp and spicy sausage. A gradual layering of flavors starts with pan-fried bacon and chorizo sausage followed by the holy trinity of onion, bell pepper and celery. Sautéed in the same pan, they pick up all the savory, browned bits of flavor clinging to the… [Read more]