Chorizo & chickpea soup
Sizzling Chorizo & chickpea soup
- Prep: 5 mins
Cook: 10 mins
Ready in 15 minutes
- Serves 2
- Easy
Ingredients
- 400g can chopped tomatoes
- 110g pack of chorizo sausage (unsliced)
- 140g wedge Savoy cabbages
- sprinkling dried chilli flakes
- 410g can chickpeas, drained and rinsed
- 1 chicken or vegetable stock cube
- crusty bread or garlic bread, to serve
Making it Indian
For an Indian version of this spicy soup, use some cooked chicken and 1 tsp of curry paste instead of the chorizo.
Method
-
Put a medium pan on the heat and tip
in the tomatoes, followed by a can of water.
While the tomatoes are heating, quickly
chop the chorizo into chunky pieces
(removing any skin) and shred the cabbage.
-
Pile the chorizo and cabbage into the pan
with the chilli flakes and chickpeas, then
crumble in the stock cube. Stir well, cover
and leave to bubble over a high heat for
6 mins or until the cabbage is just tender.
Ladle into bowls and eat with crusty or
garlic bread.
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