CHORIZO & CHICKPEA PARPADELLE
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
100ml extra virgin olive oil
6 fresh chorizos (400g), casings removed
¾ cup (180ml) dry white wine
400g can chickpeas, rinsed and drained
1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped
½ tsp smoked paprika
Juice of 1 lemon
1 cup coarsely chopped flat-leaf parsley
Finely grated pecorino, to serve
PUTTING IT ALL TOGETHER:
1. Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.
2. Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes. Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.
3. Serve topped with pecorino.