With deep flavours that go all the way to the bottom of the bowl, this chickpeasy pasta has 'cult family classic' written all over it. Take it and make it your own. With a robust and rustic sauce of caramelised chorizo and tomato, you can add or subtract whatever you like. We suggest a sprinkling of chilli flakes.
Place a saucepan of salted water on to boil for the pasta. Remove skin from chorizo and break into small pieces. Peel and crush garlic. Thinly slice eschalot. Drain and rinse chickpeas. Roughly chop parsley.
Add pasta to the saucepan of salted, boiling water and cook for 10–12 minutes or until al dente. Drain, reserving 125ml (½ cup) pasta cooking water. While pasta is cooking, continue with step 3.
Add oil and chorizo to a cold frypan and bring to medium-high heat. Once chorizo is sizzling, add eschalot and a sprinkle of salt and pepper and cook, stirring occasionally, for 3–4 minutes or until eschalot has softened and chorizo is caramelised. Add garlic and cook for 30 seconds or until fragrant.
Add tomatoes, chickpeas and red wine vinegar to frypan and cook, stirring occasionally, for 4–5 minutes or until tomatoes have reduced slightly.
Add pasta, parsley and ½ the parmesan to frypan and stir to coat in sauce. Season to taste.
Divide pasta between bowls and top with remaining parmesan. Toss salad leaves with your favourite dressing. Serve pasta with salad.