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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
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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.
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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