Main Dishesbitsofcarey
Chorizo, Chickpeas & Kale in Spicy Tomato Sauce
Sometimes we just want to use a handful of ingredients and one pot. This recipe is just that. A healthier dish stemmed from 2 weeks of solid shoots and eating all sorts of crapola to a point that my body was basically screaming for something nutritious. Having no energy to cook for more than 20 minutes, this had to do. It was delicious. I mean, you can't go wrong with chorizo, chickpeas, spices, tomato and kale - it just works. Best served on bulgar wheat or quinoa to soak up all the sauce. And because I'm a sucker for texture, I made some crispy kale chips to boot. For a meat-free option, leave out the chorizo and replace with a tin of lentils. No chorizo? Replace with pork sausage or toulouse. Enjoy xx
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
- oven
📝 Preparation Steps
1
Heat a deep frying pan ( I used AMC Cookware's 20 cm gourmet low) over moderate heat and saute the chorizo until almost crispy and the flavourful oil is released.
2
Add the onion, garlic and spices and fry over low heat until softened and fragrant.
onion (finely chopped)1(5 ml) ground cumin1 tsp(5 ml) dried oregano1 tsp(5 ml) honey1 tsp
3
Add half of the wine and allow to reduce to one third. Now add the chopped tomatoes, tomato paste, oregano and honey. Bring to the boil, add the chickpeas and remaining wine and simmer gently for ⏱️ 12 minutes.
(5 ml) ground cumin1 tsptomato paste15 ml(5 ml) dried oregano1 tsp(5 ml) honey1 tsp
4
Add half of the kale (I use the other half to make kale chips. Add all the kale if you prefer), cover with a lid and simmer for ⏱️ 5 minutes or until kale is wilted.
(5 ml) ground cumin1 tsp(5 ml) dried oregano1 tsp(5 ml) honey1 tspkale (broken into pieces)100 g
5
Season with salt and pepper to taste.
6
Serve on bulgar wheat or quinoa drizzled with good olive oil. For some crunch, serve with kale chips.
(5 ml) ground cumin1 tsp(5 ml) dried oregano1 tsp(5 ml) honey1 tspkale (broken into pieces)100 g
7
Kale Chips
(5 ml) ground cumin1 tsp(5 ml) dried oregano1 tsp(5 ml) honey1 tspkale (broken into pieces)100 g
8
Preheat the oven to 200 Degrees Celsius.
9
Spread kale out onto a large baking tray.
(5 ml) ground cumin1 tsp(5 ml) dried oregano1 tsp(5 ml) honey1 tspkale (broken into pieces)100 g
10
Drizzle with olive oil and season with salt and pepper.
11
Roast for ⏱️ 10 -12 minutes or until crispy and slightly browned.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...