Chorizo hummus bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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- 400g can chickpeas
- 2 tbsp olive oil
- ¼ lemonjuiced
- 1-2 small cooking chorizochopped
- 2 handfuls chopped kale
- flatbreadto serve
Nutrition: Per serving
- kcal758
- fat47g
- saturates10g
- carbs43g
- sugars2g
- fibre14g
- protein33g
- salt2g
Method
step 1
Warm the chickpeas in a microwave or frying pan in their liquid. Drain and reserve the liquid. Tip half the chickpeas into a small food processor with 1 tbsp oil, the lemon juice and a splash of the liquid from the tin and whizz to a paste. Season.
step 2
Put the chorizo in a small frying pan and cook over a low heat until it starts to release its oils, then turn up the heat and continue cooking until the chorizo starts to crisp. Add the remaining chickpeas and stir for a couple of mins. Stir in the kale and cook until it wilts.
step 3
Spoon the warm hummus into a bowl and tip the chorizo, chickpeas and kale on top. Drizzle over the remaining oil, season well and serve with flatbread for scooping up.
