Kale is packed with nutrients and tastes so good with the crispy chorizo and potatoes.
Ready in 20 mins
430 cals per serving
6g sat fat
200g chorizo, sliced
250g bag of kale
2-3 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
410g tin chickpeas, drained and rinsed
240g sundried tomato pasta sauce- we like Dress Italian from Sainsbury’s
1 Heat the oven to Mark 6/200C. Boil the potatoes in salted water for 10-12 mins until tender. Drain and put in a roasting tin. Crush slightly with a fork and drizzle with olive oil. Roast for 10 mins until crisp.
2. In a wok, fry the chorizo for 3-4 mins. Drain off half the oil, add the onion and garlic and fry for 3 mins, then add the chickpeas and fry for 3 mins.
3. Blanch the kale in boiling water for 10 secs, drain and add to the wok with the pasta sauce and heat for 2 mins. Season and serve with the potatoes.