Chorizo & chickpea soup

Chorizo & chickpea soup

  • 1
  • 2
  • 3
  • 4
  • 5
(102 ratings)

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


Serves 2
Sizzling Chorizo & chickpea soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal366
  • fat18g
  • saturates5g
  • carbs30g
  • sugars0g
  • fibre9g
  • protein23g
  • salt4.26g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g can chopped tomato



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

  • 110g pack of chorizo sausage (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 chickpea, drained and rinsed
  • 1 chicken or vegetable stock cube
  • crusty bread or garlic bread, to serve



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (111)

suekeating's picture

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

This is so very good.

theshadow330's picture

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

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

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!

leebos's picture

Definitely fry the chorizo first and add in the red and yellow pepper... my family has now named it the number one soup!!

ktmartin's picture

A really hearty and warming dish.

chocolicious's picture

yum! Added paprika was definitely a good call. A meal in a bowl - love it

chri3859's picture

Really tasty soup, and a good cheap one too (I'm a student so that matters!). I used paprika (about half a teaspoon) instead of chilli as I'm not a huge fan of spice, but it tasted lovely none-the-less. Took slightly longer to make than the recipe suggested, but that may have been because I cooked the chorizo first, drained off the majority of the fat, and then followed the recipe after that! Very scrummy, lots of flavour, relatively healthy and simple to make - definitely a winner in my book!!

lou_463's picture

This is a great soup that was quick to make. I didn't have cabbage, but I used kale instead and served with a sun dried tomato and olive bread. It was very tasty and I will be making it again very soon.

evebottomley's picture

A dash of sherry vinegar and chipotle paste really gave this some Mexican heat. I opted for kale for rather cabbage which worked really well!

humble_macca's picture

Really yummy and easy! I sometimes add cubes of potato instead of chickpeas or spinach instead of cabbage or kale! I like to add smoked paprika to enhance the chorizo spice. Doing it with Passata is good too!

gemstone800's picture

How much is a can of water?

jannaspanner's picture

I love this soup, it's more of a chowder actually. It's sooo simple to make. Literally throw ingredients together and leave to heat through. very healthy and packed with iron.

cerijones08's picture

I have made this a few times and I do agree the basic recipe lacks something. I fried the chorizo and chillies and added a red pepper, substituted the cabbage for curly kale and added white fish and used Pasta instead of tined tomatoes. Then left this all simmer for longer 30 – 40 minutes to let the flavours infuse. Delicious! In my opinion recipe is best used as basis for adding your favourite veggies/meat/fish and spices too.

julesthenorweegie's picture

Made this for the first time not very long ago, and absolutely loved it! I call it pizza soup, as it has that tomato-roundness to it, and the lovely chorizo. Also made it last night, takes me by surprise how much flavour you get from so few ingredients. Instead of the cabbage, I used gem lettuce - works a treat as well!

ruaridhsmum's picture

Followed the recipe to a T the first time - it was not good! Serious changes need to be made to stop it being a tin of tomatoes with lumps of fatty chorizoin it. I fry the chorizo (as a few people above also do) with onions and garlic. Then add tomatoes, chickpeas, red pepper, sweetcorn and savoy cabbage with a stock cube and leave it to simmer. It's absolutely delicious and perfect for a winter tea!

curlybex's picture

absolutely blooming delish!!! cooked off the chorizo 1st and added a red pepper & a clove of garlic. I used spinach instead of cabbage. will definitely make this again :)

janker's picture

Lovely warming soup - really simple to make


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.