Hummus Bowl with Crispy Kale and Chorizo

Preheat the oven to 200C. Place the diced squash in a roasting tin, drizzle with oil and seasoning, and roast for 30 mins until soft and just caramelised. Meanwhile, cook the chorizo in a pan for 8 mins until the oil is released, then transfer to a plate with a slotted spoon.
Add the chickpeas to the roasting tin with the squash and toss together. Sprinkle with ground coriander, toss again, and roast for another 15 mins. Spread the kale onto a second baking tray and drizzle with oil and seasoning. Roast for 10 mins until crisp. Spoon the hummus into a serving bowl, top with the squash, chorizo and crispy kale, and drizzle with the reserved chorizo oil. Serve with warmed bread - delicious!

45 mins

4 serving

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