1. Heat oil, garlic and chilli in a large pot. Add chorizo, celery, onion and cook on medium heat for 4 to 5 mins, stirring occasionally.
  2. Mix the tomato paste into the pot and cook for 1 min.
  3. Add chickpeas, tomato passata, and chicken stock and bring to the boil and then simmer.
  4. Pour pasta into the pot and cook pasta as per packet directions.
  5. Turn heat off and cover for 2 mins. Remove the garlic and add basil and spinach into the pot.
  6. Add salt and pepper to taste and finish with pecorino over the top of pasta.

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