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Kale, chorizo and chickpea bake recipe

Kale, chorizo and chickpea bake recipe

203 ratings

A simple traybake that makes the most of seasonal kale, this will soon be part of your weekly dinner rotation. Ready in just 20 minutes and easy on the wallet, it's never been easier to get big flavours into your meals. See method

  • Serves 4
  • 4 mins to prepare and 16 mins to cook
  • 302 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 x 400g tins chickpeas, drained
  • ½ tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1½ tbsp olive oil
  • 400g tin chopped tomatoes
  • 100g frozen diced chorizo
  • 180g pack curly kale
  • 5g fresh flat-leaf parsley, chopped
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 17%
  • Sugars

    5g 6%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 22.1g Protein 14.6g Fibre 10.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a large baking dish lined with nonstick baking paper with the cinnamon, cumin, paprika and 1 tbsp olive oil; season. Toss to coat, then roast for 10 mins.

  2. Stir in the chopped tomatoes and chorizo. Add the kale, layering it on top to ensure it goes crisp. Drizzle over the remaining oil, season, then bake for 6 mins or until the kale is turning golden at the edges. Scatter with parsley to serve.

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