Houmous bowl with chorizo and crispy kale
Tired of traditional houmous and fancy your favourite dip with a twist? Add a Spanish touch to your chickpea dip with our recipe for a houmous bowl with chorizo and crispy kale.
Serves
4Preparation time
10 minutesCooking time
about 35 minutesAllergens
Ingredients
- 350g peeled butternut squash, cut into 2.5 cm pieces
- 4 tbsp La Española Extra Virgin Olive Oil Mild Flavour
- Salt and freshly ground black pepper
- 100 g chorizo, sliced into rings
- 400 g can chickpeas, drained and rinsed
- 1 tsp ground coriander
- 2 tsp cumin seeds
- 75 g kale, chopped
- 300 g pot of houmous
Directions
Preheat oven to 200°C.
Put butternut squash in a roasting tin, drizzle with 2 tbsp of Extra Virgin Olive Oil Mild Flavour and season. Roast for 20 minutes.
Once the squash has started to soften, add the chickpeas to the roasting tin, sprinkle over the spices, toss to coat and roast for 15 minutes, until the chickpeas are starting to crisp and the squash has caramelised.
Place the chorizo in a non-stick frying pan and cook over a low heat for 5-6 minutes until it releases its natural oil.
Transfer to a plate using a slotted spoon, saving the excess oil.
Place the kale on a second baking tray, add the remaining olive oil, toss to coat and roast for about 5 minutes or until crisp.
Spoon the houmous into a shallow bowl. Top with the kale, squash, chickpeas and chorizo.
Mix the saved chorizo oil from earlier with the extra virgin olive oil and drizzle over the salad.
Serve with warm flatbreads.
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