For an Indian version of this spicy soup, use some cooked chicken and 1 tsp of curry paste instead of the chorizo.
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.
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