Cheesy Chorizo Pasta e Ceci
with Charred Courgette
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain Celery)
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
90 grams
Diced Chorizo
2 unit(s)
Garlic Clove
½ carton(s)
Chickpeas
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Trim the courgette and slice into 1cm thick rounds. Heat a large frying pan on high heat (no oil).
Once hot, add the courgette and cook until charred, 3-4 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, transfer to a medium bowl. Drizzle with oil, season with salt and pepper, then gently toss. Cover with foil to keep warm.
Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Wipe out the (now empty) frying pan and pop back on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve (see ingredients for amount).
Once the chorizo is browned, add the garlic to the pan and fry for 30 secs.
Add the passata, chicken stock paste, chickpeas, sugar and water for the sauce (see pantry for both amounts) to the pan, stirring to combine.
Bring to a boil, then reduce the heat to medium and simmer until thickened, 4-5 mins.
Once thickened, add the cooked macaroni, hard Italian style cheese and butter (see pantry for amount) to your chorizo sauce. Stir until combined.
Add a splash of water to loosen if it's a little too thick. Taste and season with salt and pepper if needed.
Share your chorizo pasta e ceci between your bowls.
Top with the charred courgette to finish.
Enjoy!
Step 5 MOD: If you’ve chosen to double up on Italian style cheese, cook the recipe in the same way.
