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Chorizo and Chickpea Pasta
By Andy | August 28, 2009
Chorizo and Chickpea Pasta
Serves 4
Prep time : 5 minutes
Cooking time : 18 minutes
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Ingredients
400g spirali pasta.
Olive oil.
3 chorizo sausages, sliced thinly.
1 onion, sliced.
700g tomato passata. Tomato puree will also do.
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme.
1/2 teaspoon sugar.
2 teaspoons balsamic vinegar.
400g can chickpeas, rinsed and drained.
125g baby spinach leaves.
Method
Cook pasta in a large saucepan of salted boiling water following packet instructions until al dente.
Add a little oil to a non-stick frying pan and place over medium heat.
Add the chorizo and onion and cook for 3-4 minutes until the chorizo is golden and the onion is soft.
Add the tomato passata, thyme, sugar and balsamic vinegar and cook, stirring occasionally, for another 10 minutes.
Drain the pasta, return to the pan and cover to retain warmth.
Add the chickpeas and spinach to the chorizo mixture.
Cook for 3 to 4 minutes, until the spinach has wilted. Season with salt and pepper to taste.
Serving
Divide the spirali evenly among serving plates and top with the chorizo and chickpea sauce.
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