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Place a heavy based deep fry pan on medium heat. Add extra virgin olive oil, chorizo, onion and fennel. Season with salt and pepper and cook until just beginning to turn golden.
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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.
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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.
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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 do not reduce completely.
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Add the Parmigiano Reggiano and stir until melted through. Finish the dish with parsley, a generous grating of fresh parmesan and a squeeze of lemon.
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Enjoy with family and friends!
