Chorizo Chickpea Spaghettini
Dinner on the table in 30 minutes? Yes please! An easy recipe that is jam packed full of flavour. We think the whole family will enjoy this one. This great dish has been shared with us by Tenina Holder from Cooking with Tenina.
Recipe Tester Feedback: “Packed such a flavour punch that I couldn't stop eating it. The lemon really lifts it at the end." - Michelle
Contains: Gluten / Dairy / Nuts
*Variations: Can be made without Gluten / Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 20 minutes
Can be frozen
You will need:
- garlic cloves - 5-6, peeled
- chorizo sausages - 280g, sliced (*ensure GF if required)
- white wine - 100g
- chicken stock - 600g, liquid
- saffron - 2-3 threads
- umami paste - 2 Tbsp (*ensure GF, NF if required; can omit for DF)
- dried spaghetti - 240-250g, thin or spaghettini, broken into short 7-8cm pieces (*can use GF pasta)
- baby spinach - handful, leaves
- chickpeas - 400g tin, drained
- sea salt
- lemon - 1, juice only (at least 20g)
- almonds - slivers, toasted, to garnish (*omit for NF)
- fresh parsley - chopped, to garnish
- Add the peeled garlic cloves (5-6) to the bowl. Chop Speed 6 / 2 seconds. Scrape down sides.
- Add the sliced chorizo (280g) to the bowl. Program 8 minutes / Steaming Temperature / Reverse+Stirring Speed.
- Add the white wine (100g), chicken stock (600g), saffron threads (2-3) and umami paste (2 Tbsp) to the bowl. Program 8 minutes / 100C / Reverse+Speed 1. If you are not using umami paste you may wish to add extra seasoning (e.g., 1-2 tsp of stock paste).
- Add the broken pasta (240-250g) to the bowl. Program for the time recommended on the package / 100C / Reverse+Speed 1.
- Add the spinach leaves (handful) and drained chickpeas (400g tin) to the bowl. Program 2 minutes / 100C / Reverse+Speed 1. Taste the liquid and adjust seasoning if necessary with a little sea salt.
- Add the lemon juice (from 1 lemon) to the bowl. Mix Reverse+Stirring Speed / 2 seconds.
- Serve garnished with toasted almonds and chopped parsley.
Make your own!
*Make your own umami paste with this recipe from Cooking with Tenina.