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Pasta with Chorizo and Chickpeas

kept byaakozlowski

2 small shallots, chopped
¾ lb. fresh Mexican chorizo or hot Italian sausage, casings removed
2 Tbsp. tomato paste
2 Tbsp. olive oil
2 cups low-sodium chicken broth
1 15-oz. can chickpeas, rinsed
12 oz. small dried pasta (such as malloreddus or orecchiette)
Kosher salt
2 Tbsp. chopped fresh flat-leaf parsley (optional)
½ tsp. crushed red pepper flakes
Finely grated Parmesan and lemon zest (for serving)



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