chickpea

I was inspired to make this because I was watching the Good Food channel (of which I watch far too much I admit!) and Rachel Allen made a version in her Favourite Foods programme which was followed shortly after by Market Kitchen and the chef in the market made a very similar version.  I took it as a sign!

I served it with a roast chicken last night and it was good, although it might have been better if I had reduced the tomato sauce a bit more so it was less of a soup and more of a sauce.  You can cook it to the consistency that you think you may prefer by just simmering it for longer if you want it more sauce-y than soupy.

You could substitute the chickpeas for butter beans and the kale for spinach or any other Brassica you have in the house.

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.

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