Speedy chorizo with chickpeas

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.
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 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Make it Indian

For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.

Per serving

366 kcalories, protein 23g, carbohydrate 30g, fat 18 g, saturated fat 5g, fibre 9g, salt 4.26 g

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• FOod

  25 May 2008

  FOod rated and commented on this recipe

  

  Very bland on its own. You have to add flavor with seasoning.

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• archangelrich

  06 September 2008

  archangelrich rated and commented on this recipe

  

  It's a lovely recipe - it also works substituting chickpeas for butter beans.

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Ingredients

• 400g can chopped tomatoes
• 110g pack chorizo (unsliced)
• 140g wedge savoy cabbage
• sprinkling dried chilli flakes
• 410g can chickpeas , drained
• 1 chicken or vegetable stock cube

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 400g can chopped tomatoes
• 110g pack chorizo (unsliced)
• 140g wedge savoy cabbage
• sprinkling dried chilli flakes
• 410g can chickpeas , drained
• 1 chicken or vegetable stock cube

Per serving

366 kcalories, protein 23g, carbohydrate 30g, fat 18 g, saturated fat 5g, fibre 9g, salt 4.26 g

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