Ingredients:

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

To Serve:

chilli flakes
fresh basil
grated parmesan

Directions:

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.