One Pot - Chorizo and Chickpea Wagon Wheel Pasta

Cook Time 35 minutes

Servings 4

Ingredients

500g wagon wheel shaped pasta

3 tbsp extra virgin olive oil

1 garlic clove, crushed

1 small red chilli, sliced in halves

2 chorizo (approx. 250g), diced small

1 small brown onion, diced

3 small stalks of celery, sliced

1 tbsp tomato paste

1 x 400g tin of chickpeas, rinsed and drained

1 jar, 700ml, of tomato passata

1.5 litre chicken stock

½ cup of small basil leaves, roughly torn

½ cup baby spinach

Salt & pepper

100g grated pecorino

Method

Heat extra virgin olive oil, garlic and chilli in a large pot. Add chorizo, celery, onion and cook on medium heat for 4 to 5 minutes, stirring occasionally.

Mix the tomato paste into the pot and cook for 1 minute.

Add chickpeas, tomato passata, and chicken stock and bring to the boil and then simmer.

Pour pasta into the pot and cook as per packet directions.

Turn heat off and cover for 2 minutes. Add basil and spinach into the pot.

Add salt and pepper to taste and finish with pecorino over the top of pasta.