Name: Chorizo, tomato and chickpea pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 120 g pasta penne; 100 g chorizo sausage chopped; 0.667 cup(s) chickpeas, canned, rinsed, drained (120g); 2 medium tomato(es) vine-ripened, chopped; 0.5 cup(s) fresh flat-leaf parsley coarsely chopped; 2 tsp olive oil extra virgin

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Ingredients

pasta

120 g, penne

chorizo sausage

100 g, chopped

chickpeas, canned, rinsed, drained

⅔ cup(s), (120g)

tomato(es)

2 medium, vine-ripened, chopped

fresh flat-leaf parsley

½ cup(s), coarsely chopped

olive oil

2 tsp, extra virgin

Instructions

Cook the pasta in a saucepan of boiling salted water, following packet directions or until al dente. Return pasta to the pan.
Meanwhile, heat a medium non-stick frying pan over medium heat. Cook chorizo, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
Add the chickpeas, chorizo, tomato, parsley and oil to the pasta. Season with salt and freshly ground black pepper and combine.

Notes

SERVING SUGGESTION: Salad of mixed lettuce, fennel, celery and red onion. Drizzle with lemon juice and toss to combine.

Chorizo, tomato and chickpea pasta

Ingredients

Instructions

Notes

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