If you like one-pot recipes then you’ll love Donna Hay’s (@donna.hay) cookbook ‘One Pan Perfect’. I flagged almost all of the recipes in the book to make ‘soon’, haha it will take months to make them all. Anyway, back to the dish. It really is super easy, everything is coated in honey, smoked paprika, olive oil, pepper and salt and then roasted for 35 minutes, adding the chorizo sausage for the last 15 minutes to crisp up. I used dry chorizo as I couldn’t find the fresh ones on a Sunday, but it worked great!
The kale is then massaged for 2 minutes with the the same marinade but also some sherry vinegar added. Massaging the raw kale softens the leaves but keeps the fresh green flavour. Such a great combo! A smokey, salty, sweet and tangy dish topped off with creamy goats cheese, yeah baby!
If you’d like to keep it vegetarian or vegan, then you can replace the chorizo with a vegetarian sausage and the feta with a dairy free option. The heroes of this dish are the roasted pumpkin coated in smoked paprika and honey and the yummy massaged kale!
Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale
- 1 pumpkin of choice, ± 1.2 kg, deseeded and roughly chopped into bitesize pieces
- 400 g chickpeas from a can or jar, rinsed, drained and patted dry with a paper towel
- 8 leaves of fresh or dried sage
- 1 whole spicy dried chorizo sausage (or ± 450 g fresh ones), 1-2 cm slices
- 100 ml runny honey
- 80 ml olive oil
- 1 tbsp smoke paprika
- Pepper & coarse sea salt
- The kale
- 175 g kale, finely chopped
- 60 ml sherry vinegar or apple cider vinegar
- To serve
- 200 g crumbly feta cheese
- Small handful fresh parsley, roughly chopped
Preheat the oven to 220°C and line a baking tray with baking paper.
Drain the chickpeas, rinse them with water and pat dry with a clean tea towel or some kitchen paper.
Mix all the marinade ingredients together.
Divide the pumpkin, chickpeas and sage over the baking tray and drizzle with half of the marinade. Toss to coat.
Place in the oven and roast for 30 minutes. After this time divide the chorizo over the tray and roast for another 15 minutes until the pumpkin is done and just starting to char and the chorizo is nice and crispy.
To the other half of the dressing add the vinegar, mix well and pour it into a large bowl with the kale. Massage the dressing into the kale for 2 minutes with your hands.
Serve everything with the crumbles feta over the top and the kale salad on the side.