Chorizo & chickpea soup
PorkSpanishSoup
Ingredients
- tinned tomatos
- chorizo
- savoy cabbage
- chilli flakes
- chickpeas
- chicken stock
- crusty bread
Steps
- step 1
- 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.
- step 2
- 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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