Speedy chorizo with chickpeas

Speedy chorizo with chickpeas

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(9 ratings)

Ready in 10 minutes

Easy

Serves 2
Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal366
  • fat18g
  • saturates5g
  • carbs30g
  • sugars0.3g
  • fibre9g
  • protein23g
  • salt4.26g
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Ingredients

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 110g pack chorizo (unsliced)

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 140g wedge Savoy cabbage
  • sprinkling dried chilli flakes
  • 410g can chickpeas, drained
  • 1 chicken or vegetable stock cube

Method

  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.

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Comments (11)

a_d_cooper's picture
5

Needs a bit of seasoning but exceedingly tasty. I fried the chorizo off a bit first.

jule955's picture
5

This recipe is one of our favourite! It's always gorgeous, especially with some nice garlic bread. We usually add an extra tin of chickpeas.

samisweetheart12's picture

Absolutely love this recipe! I had a slight store cupboard malfunction and forgot savoy cabbage and chilli flakes! so used red cabbage instead and, like others, used paprika and some Worcester sauce. It was my first time using chickpeas but i found this recipe so easy! Really lovely, the chorizo gives it all such a nice smokey taste. Crusty bread is a must to soak up all the gorgeous juices! Will definitely be making this again!

largomjf's picture
3

Had some chorizo to use up leftover from the Paella Fried Rice (on this site) so chose to make this. It was very easy and quick to make but next time I'd use less cabbage or substitute it for other veg out of personal preference. Overall fine but I'd recommend less cabbage more chorizo

cheriepope1's picture
5

Love this recipe, I've used various types of cabbage in this and though all good, savoy is still our favourite.
I always add a half teaspoon of chilli paste to this as we like it hot and serve with a large dollop of sour cream on top!

aimeep's picture
5

Really enjoyed this! I didn't have any cabbage so used baby spinach which I added after the 6 minute cooking time (I turned off the heat added the spinach then replaced the lid until wilted). As per previous suggestions I used a tin of 'chopped tomatoes with garlic' & added some smoked paprika. Served with crusty bread, yum!

jb5370's picture
4

Lovely - made it with frozen spinach and a carton of chopped tomatoes with garic. Easy, quick and tasty.

hedgehog77's picture
3

Was Ok but needed to add a bit of spice to it to give it a bit more umph! I added paprika and cayenne.

hedgehog77's picture
3

About to try this now but with spinach and broccolli as we havent got any cabbage in......

archangelrich's picture
5

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

f355235's picture
1

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

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