Chorizo & chickpea soup

Name: Chorizo & chickpea soup
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 4 servings
Ingredients: 400 g Tinned Tomatos; 110 g Chorizo; 140 g Savoy Cabbage; 1 Sprinkling Chilli Flakes; 400 g can Chickpeas; 1 Chicken Stock; 1 To serve Crusty Bread

44 min · Serves 4 · By TheMealDB Import

High Protein
Spanish
Pork
Soup
Dinner
Lunch
Comfort Food

Spanish, Pork, Soup

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

400 gTinned Tomatos
110 gChorizo
140 gSavoy Cabbage
1 SprinklingChilli Flakes
400 g canChickpeas
1 Chicken Stock
1 To serveCrusty Bread

Method

Prep 16 min · Cook 28 min

1Put 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.
2Pile 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.