These chickpeas and almond pasta are saffron-packed, so you can travel to Spain with them

According to them, invention is possible only when there’s no other option. Similar. 

In my case, a months-long drought of Spanish chorizo at the grocery store took me down a path of recipe tinkering that resulted in a vegan pasta dish that — dare I say it — makes me feel downright smug. 

The idea was born about a decade back, when I had the chance to discover it. A great recipe for 2007 is spaghetti with almonds and chorizo.Epicurious. Spanish chorizo’s beguiling subtlety shines when paired with such like-minded co-stars as garlic, dry white wine and floral saffron — then tossed with pasta and the welcomed heft of creamy chickpeas and toasted almonds. 

The resulting dish is gorgeous and balanced — tinted orange from the rendered chorizo and saffron-tinged stock. I made it a part of my daily cooking routine. I loved it until I couldn’t find Spanish Chorizo at my local grocery. 

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Mexican chorizo is too spicy for use as an alternative. I also couldn’t find a good dry-cured alternative. Instead, I leaned on the dish’s other deliciously subtle components, many of which are vegan. I subbed in vegetable stock for chicken broth — mainly because it’s my preferred boxed stock where flavor is concerned. Lemon juice was used to substitute for the wine. I have plenty. The lemon flavor and brightness it gives vintagey saffron I have come to love, has been my favorite. 

It is sophisticated and understated. The texture of the dish is delightful. (See? (See? I don’t know exactly when the vegan version was officially replaced in my monthly rotation. My self-righteousness is a constant throughout the course of my life. 


Recipe: Chickpea & saffron ravioli 


Salt as needed

1 box spaghetti 

Olive oil, when needed

6 garlic cloves of fat, chopped thin

Rinsed chickpeas from a can of 14-ounces.

½ cup chopped flat-leaf parsley, plus a handful more for garnish

It is possible to crush red pepper flakes

½ teaspoon crumbled saffron threads

Juice of one juicy lemon (or 1 ½ if your lemon is stingy)

⅓ cup low-sodium vegetable stock

½ cup slivered or sliced almonds, dry toasted in a skillet (save a tiny handful for garnish, please)

One handful of chopped fresh chive leaf, optionally.



  • Boil a large saucepan of salted water. While the water boils, heat up a skillet or large heavy-bottomed saucepan on medium high. Add a generous ¼ cup of olive oil to the skillet. When the skillet shimmers, add the garlic and chickpeas along with parsley.
  • Sauté until the chickpeas soften a little and the garlic just turns golden. 
  • The lemon juice should be added to the skillet. Bring the skillet to boil. The heat should be reduced to medium low. Once the liquid has reduced by half, take off the cover and let it simmer for about 20 minutes. Taste the liquid and adjust salt or lemon juice if necessary. 
  • Cook your pasta  until it is al dente, then add it promptly to the skillet along with the toasted almonds and a glug of olive oil; toss until everything is yellow-tinged and glossy.
  • Place in small, warm bowls. Sprinkle with remaining almonds, herbs, and olive oils. 




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    You will be transported to Spain by this almond and chickpea pasta packed with saffron

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