One Pot Fennel and Chorizo Elbows - San Remo

Ingredients

• 150g San Remo No. 35 Elbows
• 100ml extra virgin olive oil, plus more to finish
• 100g chorizo, roughly chopped
• ½ brown onion, thinly sliced
• ½ fennel bulb, core removed, thinly sliced
• 1 tbsp garlic paste
• 400g canned chickpeas
• ½ tsp chilli flakes
• 100ml white wine
• 750ml vegetable stock
• salt and pepper
• 25g Parmigiano Reggiano, grated. Plus extra to garnish
• small handful parsley, roughly chopped
• lemon wedge