Instructions

1. Chop the onion, garlic, celery, red pepper and carrot.
2. Remove the skin of the chorizo then cut it into small pieces.
3. Add the chorizo and all the chopped veggies to a large pan.
4. 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.
5. Bring to the boil and cook over low heat and under cover for 10 minutes.
6. Add the kale and the chickpeas to the chorizo sauce, then cook for a further 10 minutes or so. Season to taste.
7. Meanwhile, cook the pasta in another pan, following the instructions on the packet. Drain, cover and set aside.
8. Serve the pasta, topped with the sauce, then scatter some chopped parsley over it.