One Pot Pasta with Fennel and Chickpea
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One Pot Pasta with Fennel and Chickpea
Recipe Sarah Todd
Ingredients
100ml Squeaky Gate extra-virgin olive oil, plus more to finish
100g chorizo, roughly chopped
½ brown onion, thinly sliced
½ fennel bulb, core removed, thinly sliced
1 tbsp garlic paste
400g canned chickpeas
½ tsp chilli flakes
100ml white wine
150g San Remo elbows
750ml vegetable stock
small handful parsley, roughly chopped
25g parmigiano reggiano, grated, plus extra to finish
to serve
lemon wedge
parsley
parmesan
Method
Place a heavy based deep frypan on medium heat. Add the chorizo, onion and fennel. Season with salt and pepper and cook until just beginning to turn golden.
Add the garlic, chickpeas and chilli flakes and cook on for 1 minute before deglazing the pan with white wine. Allow this to reduce by half.
Add the stock and bring to the boil. Add the San Remo elbows, reduce to a simmer and cover. Check every couple minutes to make sure it’s not sticking to the bottom of the pan.
Once the pasta is al dente, remove the lid, check seasoning and adjust if needed. Add a splash of stock if necessary, keep this a little watery and don’t reduce completely.
Add the parmesan and stir until melted through. Finish the dish with parsley, a generous grating of fresh parmesan and a big splash of extra virgin olive oil.
