Ingredients
- 50g chorizo To serve Fresh herbs of choice Yoghurt Lime or lemon wedge Toasted sourdough or cooked noodles
- 1 large medium white onion, diced
- ½ green or red chilli
- 2 garlic cloves
- 2 tsp fennel seeds
- ¼ tsp cayenne pepper
- 1x 400g tin of butter beans (or chickpeas)
- 70g curly kale
- 400ml chicken stock
- 400ml full-fat coconut milk
- ½ lime, juiced and zested
- Caster sugar, to taste
- Salt, to taste
- Olive oil
- To serve:
- Fresh herbs of choice
- Yoghurt
- Lemon or Lime wedge
- Toasted sourdough or cooked noodles
- Heat a drizzle of olive oil in a saucepan. Cut the chorizo into small pieces and add to the saucepan. Cook the chorizo until the fat is released.
- Add the diced onion into the saucepan with the chorizo, season with salt, stir to coat the onions in the chorizo fat and place the lid on. Leave over low to medium heat to sweat out the moisture for 5 minutes.
- In the meantime, dice the chilli and garlic. Leave in the chilli seeds if you tend to like a spicier dish.
- Remove the lid from the saucepan and cook the onions to a golden colour over medium heat. Add in the diced chilli and garlic. Cook for a further 2 minutes, maintaining the same heat.
- Add in the fennel seeds and cayenne pepper. Cook for 2 minutes.
- Drain and wash the butter beans. Add them to the pot and mix through.
- Add the kale, tearing it up as you place it into the saucepan while removing any tough stalks.
- Pour in the stock and coconut milk. Increase the heat and leave to simmer for 10 minutes with the lid off.
- Add in the lime juice and zest, and add sugar and salt to taste.
- Serve with yoghurt, a wedge of lemon or lime, fresh herbs and a drizzle of olive oil.
- This goes well with toasted sourdough or alternatively, mixed through cooked noodles.
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