Pasta with Chorizo and Chickpeas
['2 tablespoons olive oil', '2 small shallots, chopped', '3/4 pound fresh Mexican chorizo or hot Italian sausage, casings removed', '2 tablespoons tomato paste', '1/2 teaspoon crushed red pepper flakes', '2 cups low-sodium chicken broth', '1 15-ounce can chickpeas, rinsed', '12 ounces small dried pasta (such as malloreddus or orecchiette)', 'Kosher salt', '2 tablespoons chopped fresh flat-leaf parsley (optional)', 'Finely grated Parmesan and lemon zest (for serving)']
Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes.
Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thick-ened, 15-20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
Serve pasta topped with parsley, if using, Parmesan, and lemon zest.
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