Kale Tapas with Chorizo and Chickpeas

A wintry Spanish-style kale tapas plate: the kale is cooked in the pan with spicy chorizo, chickpeas, garlic and paprika to make a hearty dish to share. Perfect for a kale feast as a small starter or for snacking in between.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Kale, cleaned
• 150 g Chorizo, spicy, in one piece
• 250 g Chickpeas, drained
• 1 pc Onion
• 3 pc Garlic cloves
• 1 tsp Sweet smoked paprika powder
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 100 ml Water
• Salt, to taste
• Pepper, to taste

Method

1. Wash the kale, remove the thick stems and roughly chop the leaves.
2. Cut the chorizo into thin slices, dice the onion and finely chop the garlic.
3. Heat the olive oil in a large pan over medium heat and fry the chorizo for 2 to 3 minutes until crispy. Remove and set aside.
4. Sweat the onion and garlic in the remaining fat for 3 minutes until translucent, then briefly toast the paprika powder without letting it burn.
5. Add the kale in batches and let it wilt down. Pour in the water and simmer covered for about 10 minutes until the kale is tender.
6. Stir in the chickpeas and the chorizo and simmer uncovered for another 5 minutes.
7. Season with lemon juice, salt and pepper and serve hot.