2 trout fillets
1 can chickpeas
Chorizo - chopped into small chunks
A couple of handfuls of curly kale
1. In a large pan over medium heat, heat the chopped chorizo until the oil comes out.
2. Move the chorizo to the edge of the pan, turn up the heat and place the trout skin side down. Cook for appox 4 mins until the skin is crunchy.
3. Turn the fish over and lower the heat to medium.
4. Scatter the chickpeas and the kale in the pan. Cover loosely and cook for another 5 minutes or until the fish is fully cooked through.
Season with some pepper to taste et voila, dinner is served!