1 onion diced
2 cloves of garlic
1 zucchini grated
2 sticks of celery diced
1 potato diced
2 carrots diced
1 tin chickpeas, drained
1/2 cup risoni pasta
2 cups of chicken stock
1 x 660ml Passata
2 x chorizo sausages, diced
Heat Large heavy saucepan over medium heat.
Add diced chorizo and cook until browned (about 3-4 mins). Remove from saucepan.
In oil from chorizo cook onion, garlic, carrot and celery until soft, about 4-5 mins.
Add grated zucchini and cook for a further minute.
Add passata, chicken stock, potato and chickpeas.
Add any extra water necessary to adequately cover veges.
Bring to boil and simmer for 30mins.
Add risoni and cook for a further 10 mins.
To serve top with chilli flakes, parmesan and fresh basil.