Again, with the 'Bitchin Camero'! This was absolutely delicious - so much so I've made it twice now! Oddly reminiscent of Campbell's Bean w/ Bacon soup (which I adore - insert guilty pleasure emoticon here).
4 oz. hot Spanish chorizo, chopped
1 15 oz. can chickpeas, drained (not rinsed)
4 cups chicken stock
1/2 pint grape tomatoes, halved
3 cloves garlic, minced
1 lb. angel hair pasta, noodles broken in half (I used about half that, plus cooked separately)
pinch of Saffron threads
pinch of cayenne pepper
1 lb. large or jumbo shrimp
1/4 cup tarragon leaves, loosely packed (couldn't find!)
good olive oil for drizzling
On med-high heat, saute chorizo for about 2 mins until the fat renders out. Add the chickpeas and continue to sautee, stirring frequently for 3 more mins. Add stock, tomatoes & garlic and bring to a simmer.
Cook pasta, set aside.
Add to tomato mixture, the saffron threads, cayenne pepper & shrimp, stirring to ensure the saffron & cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque. Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.
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