Ingredients

Steps

• Heat oil in a large non-stick saucepan over medium heat.
• Fry the onion and garlic for 2-3 minutes until softened.
• Slice the chorizo into 1.5cm pieces.
• Stir chorizo and paprika into the pan and fry for 2 minutes.
• Add tomatoes, 200ml water, and tomato purée and bring to a boil.
• Drain and rinse the chickpeas.
• Add chickpeas and simmer for 8-10 minutes until the sauce reduces by half.
• Add kale and simmer for 2 minutes until tender.
• Season with salt and pepper and serve with bread.