Pasta with chorizo and chickpeas

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.

400g dried pasta shapes

1⁄4 cup olive oil

2 chorizo sausages, diced

2 garlic cloves, crushed

1 tsp smoked paprika

1 lemon ( use the zest and juice),

zest finely grated

2 cans chickpeas, 390g each, rinsed

and drained

2 cups frozen peas

150g cherry tomatoes (use up to 200g), halved

1⁄4 cup chopped coriander, or parsley leaves plus add to shopping list

Method

Salt and ground black pepper, to taste 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 23 minutes. Add peas and allow to fully heat through (12 minutes). Drain pasta and add to the chorizo mixture. Add tomatoes, coriander, salt and pepper and toss to combine.

Serve warm or at room temperature.