Chorizo and chickpeas pasta with kale
This chorizo and chickpeas pasta with kale is a super easy recipe, perfect for midweek suppers. Instead of kale you can use cavolo nero, savoy cabbage or spinach. For a spicy version use spicy chorizo or add some chilli flakes to the sautéed onions. Serve it with a crispy green salad.
Ingredients
Method
- Chop the onion, garlic, celery, red pepper and carrot.
- Remove the skin of the chorizo then cut it into small pieces.
- Add the chorizo and all the chopped veggies to a large pan.
- Add a little olive oil, the gently sauté over low heat until the chorizo releases its fat and the onion is translucent. Add the spices and stir for a for a minute, then add the tinned tomatoes. Using the tin, add some water to cover everything well.
- Bring to the boil and cook over low heat and under cover for 10 minutes.
- Add the kale and the chickpeas to the chorizo sauce, then cook for a further 10 minutes or so. Season to taste.
- Meanwhile, cook the pasta in another pan, following the instructions on the packet. Drain, cover and set aside.
- Serve the pasta, topped with the sauce, then scatter some chopped parsley over it.