Chorizo and Chickpea Pasta

Ingredients

• 175g orecchiette
• 150g spicy chorizo, cubed
• olive oil, if needed
• 1 shallot, diced
• 4 garlic cloves, minced
• cherry tomatoes, diced
• 300g chickpeas, drained
• ½ lemon, juiced
• Parmesan, for serving

Instructions

1. Boil the orecchiette in well-salted water until cooked. Reserve some pasta water, then drain.
2. Fry the chorizo, adding a little olive oil if needed, until its fat renders and the edges begin to caramelize, about 5 minutes.
3. Add the shallot and cook for 2 minutes, then add the garlic and cherry tomatoes and cook briefly.
4. Add the chickpeas and drained pasta. Toss with enough reserved pasta water to make it saucy and let everything come together.
5. Squeeze over the lemon juice, mix well and serve with Parmesan.