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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 celery stick
  • 1 carrot
  • ½ red pepper
  • 8 cm piece of chorizo
  • 1 tsp oregano
  • 1 tsp cumin seeds
  • 1 tin chopped tomato
  • 1 bay leaf
  • 1 tin chickpeas drained
  • 1.5 cups chopped kale
  • Salt and pepper to taste
  • Fresh parsley leaves to serve

Method
 

  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.