1. Start by prepping the veggies – peel and finely dice the onion and garlic. Clean the celery stalks and cut them into small cubes. Peel the carrot and celery root and cut them into small cubes as well. Drain the chickpeas, rinse them, and let them drain. Cut the chorizo ​​into slices then and set everything aside.

2. Heat up a large Dutch oven* with some olive oil. Add the chorizo ​​slices and fry them until nicely browned. Push the sausage to the side, add the onion and garlic and sauté until soft and glossy. Next, add the diced celery stalks, carrot, and celery root and mix well. Season with the dried oregano, cayenne pepper, as well as some salt and pepper. Sauté the veggies and sausage together for about 5-6 minutes, stirring frequently so nothing burns. The veggies should soften slightly. Deglaze with the veggie stock, and add the chunky tomatoes and drained chickpeas. Bring everything back to a boil, and then let the sauce simmer for about 6-7 minutes.

3. Next, add the pasta and cook until »al dente«. In our case, the pasta took about 12 minutes to be done. The pasta will absorb quite a bit of liquid – stir frequently to prevent anything from sticking to the bottom of the pot. Add a little more water if necessary. Serve the pasta, veggies, and chorizo in bowls or deep plates, sprinkle with grated cheese and chopped parsley.