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1 hr and 25 mins to make • Serves 4-6


8 oz Spanish chorizo


1 18-ounce can Chickpeas
1 Handful Flat-leaf parsley, fresh leaves
4 cloves Garlic
1 Onion
2 tbsp Rosemary needles, fresh
1 28- to 32-ounce can San marzano plum tomatoes

Canned Goods

1 1/2 cups Chicken stock
2 tbsp Tomato paste

Pasta & Grains

1 lb Rice pasta

Baking & Spices

1 Salt

Beer, Wine & Liquor

1/2 cup Red wine, dry


2 tablespoons EVOO
Food Network
Food Network • 27 weeks ago

As seen on Rachael Ray's Week In A Day: Chorizo and Chickpea Sauce with Rice Pasta

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