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Trending recipe · Originally from Themealdb

Chorizo & chickpea soup

Spanish pork dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

  • 400 g Tinned Tomatos
  • 110 g Chorizo
  • 140 g Savoy Cabbage
  • Sprinkling Chilli Flakes
  • 400 g can Chickpeas
  • 1 Chicken Stock
  • To serve Crusty Bread

Method

  1. 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.

  2. 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.