Chorizo & Chickpea Soup
A speedy, smokey Spanish soup packed with cabbage, chickpeas and chorizo in just fifteen minutes.
Ingredients
1 tin (400g) chopped tomatoes400g
110g cooking chorizo, chopped225g
140g shredded savoy cabbage1 head
Pinch of chilli flakes45g
1 tin (400g) chickpeas, drained400g
1 chicken stock cube10 pack
Crusty bread to serve400g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £4.87 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.57 est. · serves 2