Ingredients

• 1 tbsp sunflower or mild olive oil
• 1 medium onion
• finely sliced
• 2 garlic cloves
• finely sliced
• 75g/2½oz soft cooking chorizo
• 1 tsp hot smoked paprika
• 1 x 400g tin chopped tomatoes
• 200ml/7fl oz just-boiled water
• 2 tbsp tomato purée
• 1 x 400g tin chickpeas
• 75g/2½oz curly kale
• rinsed
• shredded
• tough stalks removed
• salt and freshly ground black pepper
• crusty bread
• to serve

Directions

• Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes
• stirring occasionally
• until softened but not browned.
• While the onion is cooking
• cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
• Add the tinned tomatoes
• water and tomato purée to the pan and stir well. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering.
• Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes
• stirring once or twice
• until the volume of sauce has reduced by about half.
• Add the kale to the stew and continue to simmer for a further 1-2 minutes
• or until tender. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• ladle the stew into serving bowls and serve with crusty bread.