I saw these flower sprouts at my supermarket and I was very curious to try them so I just got them. If you have never seen or heard of them, they are a mix between Brussels sprouts and kale. They cook very quickly and are mild in taste. They add a nice texture to this slightly spicy pasta dish.
This recipe serves 2.
200grs of gigli pasta or any other pasta that you prefer
60grs of chorizo, thinly sliced
1 medium shallot, chopped
1 clove of garlic
½ cup of tomato puree
½ cup of vegetable or chicken stock
Pinch of sugar
For the Flower sprouts:
2 handfuls of flower sprouts
2 tablespoons of olive oil
Pinch of garlic powder
For the sumac roasted chickpeas:
1/3 of a cup of canned chickpeas
1 tablespoon of olive oil
1 tablespoon of sumac
Pinch of salt
Grated Parmesan for serving
Preheat your oven to 180/350F.
Mix the chickpeas with the olive oil, salt and sumac. Spread them over a baking sheet lined with parchment paper or foil. Roast them for 20 minutes.
Slice off the tough ends of the flower sprouts. Then slice them in half, trying to separate the leaves as much as you can. Pour the olive into a pan over medium heat. Once it is hot, saute the flower sprouts with some garlic powder, salt and pepper. This will only take 1 or 2 minutes. Transfer them to a bowl and set them aside.
Cook the chorizo in a large pan until slightly brown on both sides. Do not use any oil, as the chorizo will render enough of its own fat anyways. Once the chorizo is brown, transfer it to a small bowl. Keep the fat in the pan. Add the shallots and cook for 1 minute. Then add the garlic and tomato puree. Cook for 1 minute and then add the stock, salt, pepper, cayenne and sugar. Let it reduce for about 6 minutes until it becomes a sauce. Taste for salt.
In the meanwhile, cook the pasta as instructed on the package.
Once the sauce is ready, add the chorizo, flower sprouts, chickpeas and pasta. Mix well. Serve with some grated Parmesan. Enjoy!