Chorizo & chickpea soup

Chorizo & chickpea soup

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(88 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins Ready in 15 minutes

Skill level

Easy

Servings

Serves 2

Sizzling Chorizo & chickpea soup

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
366
protein
23g
carbs
30g
fat
18g
saturates
5g
fibre
9g
sugar
0g
salt
4.26g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, October 2006

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Comments

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Alessya19's picture
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I made the Indian version of this soup, bu I've used red cabbage instead of savoy cabbage, because this was what I had I the fridge. I think it would had worked better with savoy ot Bruxelles Cabbage, but I still liked it a lot. The only thing that need to be added it's some chilly flackes, because it's not spice enough for me, and especialy not for my fiance, who likes his food very hot.

helers's picture
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I used dried butter beans as I had them in the cupboard, soaked overnight and cooked for about an hour. Like others have said I fried the chorizo first and then added a chopped onion, red and yellow peppers and a couple of cloves of garlic. I also added smoked paprika and spinach instead of cabbage.

Great flavour but do use good quality uncooked Chorizo and good quality tomatoes - I like Cirio.

ststace's picture
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Really liked this recipe, so quick and simple yet really tasty. It's filling too and not too expensive to make. If you're looking for a quick, tasty dish then I recommend you give this a try

asameshimae's picture

Quick and delicious! Used kale instead of savoy, fresh chilli instead of flakes, and added 1/2 tsp smoked paprika, 1/2 tsp red wine vinegar and a few drops of chipotle Tabasco.

justina87's picture

Lovely soup, I fried my chorizo with red onion first and used passata instead of chopped tomatoes for extra thickness, added garlic and scotch bonnet chillies, really healthy and tasty!

kerryp30's picture

Very nice soup, easy to make and freezes well so worth making double.

I've added an onion a few times to increase the amount of veg but works well without.

poldweia's picture

This is a staple in my house when we have cabbage to use up. The first time I cooked it my husband moaned like mad while it was cooking as he thought it sounded dreadful. He had to eat his words along with the soup when he tasted it though. Now it's one of his favourites. I've cooked it with all types of cabbage, and all types of beans such as kidney beans, mixed beans, borlotti beans and most other beans you normally have in the cupboard, all with equally good results. It also freezes very well. This is simply one of the best recipes I've ever got from this site.

mrsjamtart's picture

love this soup, nice and filling and can be made spicy for a warming winter lunch. a firm favourite of ours!

antonelloter's picture

The best spanish chef´s says, the best recipe are you use jus 3 to 5 ingridients, but with high quality....One of them is this, if you hide with much ingridiente a good product could be a waste the food.....The cook it´s simple, with no more 5 ingridients you can cook excelent dishes.

josophine851's picture
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My husband LOVES this! A firm favourite, very quick to make and freezes well.

katvic's picture
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lovely comfort food

a1exandra's picture
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Great for winter. Can be varied a lot depending on which ingredients you have - garlic is a great idea ! Used caramelized red onion and pork sausages instead of chorizo.

a1exandra's picture
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Great for winter. Can be varied a lot depending on which ingredients you have - garlic is a great idea !

charlottemarriott's picture
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Great recipe, nice and quick too. I didn't fancy cabbage but it worked very nicely with spinach and celery added a lovely crunch.

suekeating's picture
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Lovely - followed other people's suggestion to add celery and pepper to make it even more filling and it was delicious. Makes a filling lunch on its own.

dianec76's picture

Very tasty and filling start to my 'Only having soup for dinner diet'! I added a little smoked paprika for an extra smokey flavour. Will definately be having this again but maybe with some differnt ingrediants next time.

paulajanejones's picture
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This is so very good.

theshadow330's picture
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As many others have said, this as an beautifully versatile dish. Those who think it's too bland have most likely used bland/cheapish chorizo. Gently frying it also improves the flavour - without you having to add the fat after frying. Just don't crisp the slices of chorizo too much as you still want some chewyness. This is also brilliant for quick meals for the army of friends who descend on you without notice.

katerous's picture
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Loved that! As others suggested I added a chopped red pepper, used spinach rather than cabbage. Doubled up the recipe using 2 tins tomatoes and added a little smoked paprika and chilli powder rather than flakes. Local shop had just slices of chorizo and chopped and fried a little first worked out great. Pleased I've plenty left for work lunch now!

katerous's picture
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Loved that! As others suggested I added a chopped red pepper, used spinach rather than cabbage. Doubled up the recipe using 2 tins tomatoes and added a little smoked paprika and chilli powder rather than flakes. Local shop had just slices of chorizo and chopped and fried a little first worked out great. Pleased I've plenty left for work lunch now!

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