Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2-4
Print Friendly, PDF & Email

Chorizo, chickpeas and kale in spicy tomato sauceSometimes 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

Chorizo, chickpeas and kale in spicy tomato sauceChorizo, Chickpeas & Kale in Spicy Tomato Sauce

250 g Chorizo or good quality pork sausage of your choice, sliced
1 onion, finely chopped
2 garlic cloves, chopped
1 tsp (5 ml) ground cumin
2.5 ml dried chillies
2.5 ml smoked paprika
375 ml dry white wine or stock
400 g tin chopped tomatoes
15 ml tomato paste
1 tsp (5 ml) dried oregano
1 tsp (5 ml) honey
400 g tin chickpeas, drained and rinsed
100 g kale, broken into pieces
Freshly ground salt and pepper to taste

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.
Add the onion, garlic and spices and fry over low heat until softened and fragrant.
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.
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.
Season with salt and pepper to taste.
Serve on bulgar wheat or quinoa drizzled with good olive oil. For some crunch, serve with kale chips*.

*[Kale Chips]
Preheat the oven to 200 Degrees Celsius.
Spread kale out onto a large baking tray.
Drizzle with olive oil and season with salt and pepper.
Roast for 10 -12 minutes or until crispy and slightly browned.

Chorizo, chickpea and kale in spicy tomato sauce

About The Author

Food consultant, recipe developer and stylist.

One Response

  1. Marizka du Toit

    Looks so comforting and healthy, I must try this recipe this week with the cooler weather in Cape Town at the moment.


Leave a Reply

Your email address will not be published.