Braised Chickpeas With Chorizo & Cavolo Nero

Grab a large saucepan and set it over a medium heat to preheat.

Dice the onions and finely slice the garlic and chilli. Add the onion to the pan with a shot of olive oil and a good pinch of salt. Cook for 3-4 mins then add the garlic, chilli and bay leaves. Cook for another min or two.

Halve the potatoes and strip the leaves from the cavolo nero stalks. Add them to the pan and cover with chicken stock. Add the chickpeas and bring the whole lot to the boil. Add a lid and let it bubble away for 20 mins.

Meanwhile, cut the chorizo into 1cm-thick coins and add to a small pan with a shot of olive oil. Set over a medium-low heat and let crisp up, drawing out all the bright red fat.

Remove the lid from the stew, season with salt and lemon juice and finish with chopped dill. 
 

Spoon into bowls and top with the chorizo.