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Houmous bowl with chorizo and crispy kale

Name: Houmous bowl with chorizo and crispy kale
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 150g diced butternut squash; Olive oil; 60g diced chorizo; 210g tin drained and rinsed chickpeas; 1 tsp ground coriander; A handful of prepared chopped kale; 200g pot of houmous; Flatbreads, to serve

Published: 29 Oct 18
Updated: 18 Mar 24

You could easily double the quantities for this houmous bowl with chorizo and crispy kale to feed a crowd. Serve with warm flatbreads for dipping.

Easy
September 2018

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 45 min

You could easily double the quantities for this houmous bowl with chorizo and crispy kale to feed a crowd. Serve with warm flatbreads for dipping.

Dairy-free recipes

Nutrition: per serving

Calories: 312kcals
Fat: 24g (3.9g saturated)
Protein: 8.2g
Carbohydrates: 13g (3.2g sugars)
Fibre: 5.8g
Salt: 1g

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Ingredients

150g diced butternut squash
Olive oil
60g diced chorizo
210g tin drained and rinsed chickpeas
1 tsp ground coriander
A handful of prepared chopped kale
200g pot of houmous
Flatbreads, to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the butternut squash in a roasting tin, toss with a drizzle of olive oil and season. Roast for 30 minutes until soft and starting to caramelise.
Cook the chorizo in a pan over a low heat for 7-8 minutes until it releases its oil; transfer to a plate using a slotted spoon, reserving the oil. Once the squash is soft, add a the chickpeas to the roasting tin and toss. Sprinkle over the ground coriander, toss again, then roast for 15 minutes until the chickpeas are starting to crisp and the squash has caramelised.
Put the kale on a second baking tray, add another drizzle of olive oil and roast for 10 minutes or until crisp. Spoon the houmous into a shallow bowl. Top with the kale, squash and chickpeas and chorizo, then drizzle over the reserved chorizo oil. Serve with warm flatbreads.