spaghetti with chorizo and almonds

Course Main Dishes

Ingredients in this Recipe

1 (14 to 19 ounce) can chickpeas, rinsed and drained
1 1/2 cups reduced sodium chicken broth
1 1/2 cups water
1 medium onion, finely chopped
1/2 cup chopped flat leaf parsley
1/2 cup dry white wine
1/2 cup sliced almonds with skins, toasted
1/2 teaspoon crumbled saffron threads
12 ounces fideos (dried coiled vermicelli noodles) or angel hair pasta or thin spaghetti, broken into 2 inch lengths
2 tablespoons extra virgin olive oil plus additional for drizzling
2 tablespoons unsalted butter, cut into pieces
4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2 inch pieces
6 garlic cloves, thinly sliced

See Full Recipe at Smitten Kitchen