Chorizo Pasta e Ceci

Meanwhile, when your pan of water is boiling, add 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.