Chorizo, chickpea and kale

Return to The Ordinary Cook's website
1 chilli, deseeded and finely chopped
1 clove garlic, finely chopped
A good-sized chunk of chorizo, cubed (I used about 100g)
1 410g tin of chickpeas in water (no salt added) drained of most of the liquid
1 400g tin of tomatoes
kale ( I used about 100g), shredded
feta cheese to crumble over the top
Method
Heat a little olive oil over a medium heat and fry the chorizo until it begins to leach its golden fat, add the chilli and garlic and fry for another couple of minutes.  Add the tomatoes, breaking them up with a wooden spoon, add the chickpeas and a little bit of the water from the tin. Simmer gently for about 20 minutes or longer if you would prefer a thicker consistency.  Add the kale and  cook for another five minutes until the kale is tender. Scatter cubes of feta over the top and serve with lots of crusty bread to mop up the juices.