Hands-On Time
25 Mins
Total Time
25 Mins
Yield
4
Gentl & Hyers

How to Make It

Step 1

Heat a large nonstick skillet over medium-high. Cook chorizo, stirring occasionally, until lightly browned, about 6 minutes. Remove from skillet using a slotted spoon and drain on paper towels, reserving about 2 tablespoons of drippings in the skillet. Add onions and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Stir in chickpeas and cumin; cook, stirring, until heated through, 3 minutes.

Step 2

Add baby kale and chorizo; cook until kale is wilted, 2 to 3 minutes. Remove from heat; top with hot sauce, olive oil, and goat cheese. Serve with pita halves.

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