1 chorizo, sliced
1 x 400g (14 oz.) tin chickpeas, drained and rinsed
1 x 400g jar (14 oz.) Peppadew® Piquanté Pepper and Olive Pasta Sauce
500g (1.1 lb) short pasta of your choice
3 tbsp chopped fresh coriander or parsley
Fry chourizo rounds in a pan so they colour and release their paprika oil (you may have to do this in batches).
Add chickpeas to the chourizo in the pan and cook for 5 minutes. Add the Peppadew® Piquanté Pepper and Olive Pasta Sauce and allow to heat through.
Meanwhile, cook pasta according to pack instructions.
Stir pasta into sauce, sprinkle with chopped herbs and serve.
Red kidney beans are also delicious in this recipe.