- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 110g pack chorizo (unsliced)
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
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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.
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.