Chorizo & chickpea soup

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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.
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.

Making it Indian

For an Indian version of this spicy soup, use some cooked chicken and 1 tsp 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

Latest comments and suggestions

• ailiejan

  13 November 2007

  ailiejan rated and commented on this recipe

  

  Yum, this is a regular in our house with an added chopped red pepper.

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• The Horwell

  18 November 2007

  The Horwell rated and commented on this recipe

  

  Love this it's so easy! I fry the chorizo off first to get rid of some of the fat, and also add a chopped red pepper.

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• floydforking

  12 January 2008

  floydforking rated and commented on this recipe

  

  My favourite soup to make..even nicer in winter. i prefer to use spinach instead of cabbage and also add a bit of chopped celery. like somebody else has mentioned i also prefer to fry off the chorizo as it lets of a lot of fat.

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• domesticgoddess

  03 February 2008

  domesticgoddess commented on this recipe

  I've been making a similar recipe for years now and it is a total favorite. I too add some celery and sweet red pepper and for a more intensified flavour I add half a teaspoon of smoked paprika and some cumin seeds.

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• annemarie196

  09 April 2008

  annemarie196 rated and commented on this recipe

  

  i was unsure of this recipe as i hate things too tomatoey in flavour, but with the added sweetness of half each of a red and yellow pepper...(what i had in fridge!), this was lovely. more a winter recipe but when stocks r low needs must!! so simple, so quick, filling and very tasty, will defo make this again!!!

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Probably one of my favourite soups. As others have suggested, smoked paprika instead of/in addition to the chilli works well; totally agree with frying the chorizo first too. You will want lots of crusty bread to soak up all the lovely juices too!

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• weeble cooks

  21 June 2008

  weeble cooks rated and commented on this recipe

  

  I will make again trying different ingredients depending on what's in the fridge and storecupboard.

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• beccles

  30 June 2008

  beccles rated and commented on this recipe

  

  really yummy, tried lots of times and as mentioned above tonight we added in some pepper but i wasnt a big fan. it was too crunchy for my liking. still an awesome quick and easy dinner

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• murph

  31 July 2008

  murph commented on this recipe

  had this loads of times allways use tomatoes with garlic luvely jubely

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• FairyNuff

  15 October 2008

  FairyNuff commented on this recipe

  Try adding some white fish (something that won't disintegrate eg monkfish) - delicious. Been making this for years!

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• derekgarn

  18 October 2008

  derekgarn commented on this recipe

  in Spain normally fry the chorizo first before putting it in anything

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• Poldweia

  20 October 2008

  Poldweia commented on this recipe

  Following previous advice, I cooked the chorizo first, but I added half a chopped red pepper to it as it was cooking. Lord and Master is a meat and three veg fan and looked the bowl of soup and said he wasn't hungry. Then he came back to the table after a while as the smell was so good. And guess what? He loved it. It just shows, it might be different but it'll win traditionalist over as it's so full of flavour. This recipe will become one of my repeat recipes. Excellent.

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• Julie

  21 October 2008

  Julie rated and commented on this recipe

  

  I fried the chorizo and would add less water next time, we loved this soup

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• jaffapie

  29 October 2008

  jaffapie rated and commented on this recipe

  

  I adore this soup, it's a great way to eat cabbage (something I usually struggle with) - frying the chorizo first definitely adds flavour to this already flavoursome dish! I made some of this for my mum, who is a bit chickpea-phobic and she loved it.

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• pandora_mary

  12 November 2008

  pandora_mary rated and commented on this recipe

  

  This soup is fabulous. Simple, quick to make and so, so tasty. We made a very time-consuming onion soup from a student cook book the night before, with disappointing results. This, however was faster, easier and much more delicious - we even had a couple of portions left to freeze. Great with hot, buttered toast.

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• archangelrich

  17 November 2008

  archangelrich rated and commented on this recipe

  

  This is a good recipe to muck about with - I've exchanged the cabbage for spinach, and the chick peas for butter beans - both of them were quite successful. I've found if you add a pepper it needs to be sweated beforehand otherwise it ends up a bit crunchy if you stick to the simmer time, and one of the joys is that everything melts together..... Fantastic recipe.

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Ingredients

• 400g can chopped tomatoes
• 110g pack of chorizo sausage (unsliced)
• 140 g wedge savoy cabbage
• sprinkling dried chilli flakes
• 410g cans chickpeas , drained and rinsed
• 1 chicken or vegetable stock cube
• crusty bread or garlic bread, to serve

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 400g can chopped tomatoes
• 110g pack of chorizo sausage (unsliced)
• 140 g wedge savoy cabbage
• sprinkling dried chilli flakes
• 410g cans chickpeas , drained and rinsed
• 1 chicken or vegetable stock cube
• crusty bread or garlic bread, to serve

Per serving

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

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