Farfalle with Chorizo, Chickpeas and Baby Spinach
Inspired by Donna Hay Magazine Issue 40
Prep/Cook time: 15 minutes
Serves 2 (and perhaps some leftovers for lunch the next day)
5oz/150g whole wheat Farfalle (or other short pasta)
1 tbsp extra virgin olive oil
9oz/250g chorizo salami, cut in thin coins (usually comes hot or mild – personal preference is yours)
2 large cloves garlic, thinly sliced
½ tsp red chili pepper flakes
¼ tsp sweet smoked paprika
1 cinnamon stick
2 cups cooked chickpeas (or 1 can 14oz/400g, rinsed and drained)
1-2 tbsp red wine vinegar
5oz/150g baby spinach
1 cup Manchego cheese, shaved (my very favorite Spanish semi hard sheep’s milk cheese)
1. Cook the pasta in a large pot of salted boiling water.
2. In the meantime, heat the olive oil in a large skillet over high heat and once the pan is hot, add the chorizo slices, garlic, chili pepper flakes and cinnamon. Cook for about 5 minutes, or until the chorizo is crispy.
3. Add the chickpeas and vinegar and toss well. Lower the heat to medium low and allow to simmer in the skillet until the pasta is cooked al dente. Drain pasta and set aside.
4. Add the spinach to the chorizo & chickpeas, toss until wilted and taste for seasoning. Add the drained pasta to the skillet. This is a dry pasta “sauce”, but you might want to add a little of the pasta cooking water, or like me, a little more olive oil and vinegar.
5. Just before serving, toss in the shaved Manchego and enjoy.