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Kale, chorizo and chickpea bake recipe

206 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

Ingredients

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
1260kj
302kcal 15%
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

Method

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.

See more Chorizo recipes