Crisp chorizo and chickpea pasta with harissa and burnt butter yoghurt

Preheat oven to 200°C fan-forced. Place kale leaves on a large baking tray lined with baking paper; drizzle with 1 tbsp olive oil, season to taste and massage to coat. Roast until crisp and lightly charred (8-10 minutes).

Meanwhile, combine yoghurt, lemon juice and zest in a small bowl and season to taste.

Cook spaghetti in a large saucepan of salted boiling water until barely al dente (5-8 minutes). Reserve 80ml pasta water, then drain.

Heat olive oil in a large frying pan over medium-high heat. Add shallot, kale stems and chorizo, and cook, stirring occasionally, until golden (4-6 minutes). Add harissa paste, smoked paprika and chickpeas; cook, stirring, until golden and fragrant (3-4 minutes).

Heat olive oil in a large frying pan over medium-high heat. Add shallot, kale stems and chorizo, and cook, stirring occasionally, until golden (4-6 minutes). Add harissa paste, smoked paprika and chickpeas; cook, stirring, until golden and fragrant (3-4 minutes).

Add pasta and reserved pasta water to pan with chickpea mixture and toss to coat. Divide pasta among shallow bowls, top with yoghurt sauce, drizzle with burnt butter and scatter with kale chips and chives to serve.