Chorizo And Chick Pea Spaghettini

Serves 4 Prep Time 5 minutes   Cook Time 15 minutes   Rated:    
by Tenina Holder


Another dinner on the run as always. Throw it in, and rush off to drop kids off to something, pick kids up from something, put your lippy on, heat up your curling iron, check the laundry has not taken over the laundry room, run the bath or whatever. Delicious dinner done in no time…please enjoy. (In the time that it took to make it, I blogged about it…yes, I’m thinking of you all!)

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  • 5 - 6 Garlic Cloves
  • 280 Grams chorizo sausage, sliced
  • 100 Grams white wine
  • 200 Grams liquid chicken stock
  • A few saffron threads
  • 2 Tablespoons Umami Paste Recipe
  • 1 x 420 Gram Tin Chick Peas drained
  • 1 Handful baby spinach leaves
  • 500g Grams spaghettini (thin spaghetti) broken into short pieces, 7-8 cm long
  • 50 Grams Fresh Lemon Juice
  • Toasted almond slivers and chopped parsley to garnish



Place garlic into the Thermomix bowl and chop 2 sec/speed 6.


Add chorizo and saute 8 min/Varoma/Reverse/speed soft.


Add wine, stock, saffron and umami and cook 5 min/100ºC/Reverse/speed 1.


Cook pasta in plenty of boiling salted water according to package directions. Drain.


Meanwhile, add spinach and chick peas to the Thermomix bowl and cook 2 min/100ºC/Reverse/speed 1. Taste liquid and adjust seasoning if necessary with a little salt, add lemon juice and stir through 2 sec/Reverse/speed soft.


Toss the contents of the Thermomix bowl through the still hot pasta and garnish with toasted almonds and fresh parsley.


With Crusty Bread for starters! Then you could go and add a salad if you wished.

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