Chorizo & chickpea soup

Category : Pork

Tags : Soup

Chorizo & chickpea soup

Recipes :

400g Tinned Tomatos

110g Chorizo

140g Savoy Cabbage

Sprinkling Chilli Flakes

400g can Chickpeas

1 Chicken Stock

1 Crusty Bread

To serve Crusty Bread

Instructions :

  • 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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