Sorry! No video for this recipe.
Kale with Chorizo & Chickpeas
Kale with chorizo has been a regular week night meal around our house for ages. The original version has almonds for extra protein and crunch, but I must say this version with the chickpeas is something I’ve been turning to more often of late.
Enough for 2
Takes: 15 minutes
2 chorizo, sliced
1 large bunch kale, finely sliced crosswise
1 can chickpeas (400g / 14oz), drained
1/2 lemon
1. Heat a large saucepan on a medium high heat. Add a little oil and the chorizo. Cook for 5 minutes, stirring occasionally, or until well browned on both sides.Remove from the pan to a clean plate.
2. Add the kale to the chorizo oil in the pan and stir fry for 2-3 minutes or until kale is wilted and tender. If it starts to burn add a little water.
3. Add the chickpeas and return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.
Variations
vegetarian – replace chorizo with sliced halloumi and add in a teaspoon smoked paprika with the kale.
vegan – replace the chorizo with 2 large red onions or bell peppers (capsicum) chopped. Cook on a medium heat until soft. Add kale and 1 teaspoon smoked paprika and continue to cook as per the recipe. Double the chickpeas or serve with a few handfuls of roast almonds or pinenuts for extra protein and crunch.
no chorizo? – use spec, chopped bacon, pancetta, salami, cabanossi, fresh sausages or even ham.
different greens – most greens will work well here. Try cavolo nero, collard greens, spinach, silverbeet (chard), rainbow chard even baby spinach or defrosted frozen spinach. Cabbage, brussels sprouts, broccoli, asparagus, broccoli rabe can also be used but will need a little longer to cook.
carb lovers / more substantial – increase the chickpeas or serve on a bed of rice.
sunday breakfast – serve topped with a poached or fried egg.
Waste Avoidance Strategy
chorizo – freeze.
kale – will keep in a plastic bag in the fridge for at least 2 weeks. Can be frozen.
chickpeas – pantry.
lemon – will keep in a plastic bag in the fridge for months.
Add to my Old Favourite Recipes
Love this recipe. We went for an extra tasty version this week with chorizo and halloumi 🙂
I was wondering though, how big are the chorizo you use? We only use the 1 (dried spanish chorizo) but it seems like quite a lot.
Love the addition of halloumi Lynn!
My chorizo are about the size of a regular thick sausage so about 200g (7oz) each.
Jx
This one has been one of my favourites lately, I’ve already made it a second time!
Great Kate!
It’s a favourite in our house too 🙂
I had chicken and spinach and it was great but I used dried chickpeas that were soaked overnight and they were a bit hard in the meal.
Did you cook the chickpeas first, or just soak them? Dried chickpeas need cooking for a good hour or two after being soaked overnight. :o)
I’m using canned chickpeas Hilary so they’re good to eat straight from the can.
If you want to use dried I’d recommend soaking for 8 hours then boiling until tender anywhere from 1-2 hours.
Jx
Oh, I know. I was replying to Caitlin, who said she used dried. :o)
Hi Caitlin
I hope you cooked the chickpeas before using them in the salad?
I find that it can be difficult to get chickpeas to soften when using dried. Even with soaking and long simmering. So I generally prefer to use canned because they’re guaranteed to be soft
Jx
Delish! I made the vegan variation, using yellow bell peppers, as I had them in the fridge already. I just signed up for the meal plans yesterday, and haven’t had the chance to go shopping yet. Looking forward to more quick, tasty and healthy meals. :o)
Glad to hear you liked it Hilary!
Jx
Oh my gosh, this recipe is freaking delicious. I want to eat it all now instead of saving the other half for lunch. Must have restraint!
Yay Sarah!
So glad you like it. It’s one of my all time favs as well 🙂
Jx