Chorizo & chickpea soup

Pork · Spanish classic.

Ingredients

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

Method

1. Heat the pan — Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
2. Prep and chop — While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
3. Chill — Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.
4. Stir — Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender.
5. Continue cooking — Ladle into bowls and eat with crusty or garlic bread.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón