Pasta with Chorizo and Chickpeas

Ingredients

• 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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