Pasta with chorizo and chickpeas
( SERVES 4 )
Photo by Annabel Langbein media
You could also use ham or bacon instead of the chorizo or, for a vegetarian version of this easy pasta, replace it with some lightly blanched cauliflower florets. The addition of fresh tomatoes at the end gives the dish a clean, bright finish but you can leave them out if you don’t have them or use rocket or spinach instead.
- Cook pasta according to packet instructions, taking care not to overcook it.
- While the pasta is cooking, heat oil over medium heat in a large pot and sizzle chorizo, garlic, smoked paprika and lemon zest for about 1 minute.
- Add chickpeas and lemon juice and cook for 2-3 minutes. Add peas and allow to fully heat through (1-2 minutes). Drain pasta and add to the chorizo mixture. Add tomatoes, coriander and salt and pepper to taste. Toss to combine.
- Serve warm or at room temperature.