Chorizo & chickpea soup

Chorizo & chickpea soup

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(94 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
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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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eleanormayo's picture
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I used cooking chorizo which I diced and fried off before adding the stock and tomatoes. I also added tomato puree and 'lazy chillis' instead of dried. Definitely a keeper!

markinireland's picture
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Fantastic and easy to make, as others have suggested this is very adaptable. Great to put together quickly if guests drop by and you need something good in a hurry

sutty's picture
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So easy I think even my boyfriend could manage to make it! I think it needs a bit more of a kick so will add more chilli next time I think

englishgirlinwales's picture
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Quick and tasty. Added in red onion and smoked paprika. Definetly will make again.

queenie2402's picture
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Quick and easy to make and very very tasty, although this serves 2 we actually served it between 3 and there was plenty. lovely with some crusty bread and quite filling.

jpriches's picture
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A friend cooked this for us, and added pork to it. A firm favourite for the slow cooker also!

jpriches's picture
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A friend cooked this for us, and added pork to it. A firm favourite for the slow cooker also!

philraf9's picture
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made this soup for dinner and it was a real winner.... hearty with great flavours coming through. I fried off some chopped scallions, red pepper, celery and garlic before frying the chorizo, paprika and chili flakes. also added tomato puree and finished with fresh parsley. this pot will easily serve 4 so I will have again for my lunch and freeze the rest. Really good recipe! thanks Goodfood.

50spenc's picture
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Not sure if I did soemthignwrong but not sure what all the fuss is about.

rich295's picture
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Delicious! room to add some celery/pepper/whatever you fancy really

worosei67's picture

Great recipe. As suggested by others, quickly dry fried the chorizo first along with a chopped red pepper, and then added a spoon of smoked paprika. I didn't have any cabbage to hand so added a couple of blocks of frozen spinach - it was delicious. I've tried it with lentils too, still fab. Quick, easy, tasty, nutritious and not too expensive to make; brilliant!

sandra1803's picture

I tried this recipe today as I had some left over chorizio from making the chicken and chorizio jambalaya on this site (also lovely!). I left out the cabbage as I did not have any. I used a bit of corriander, added 2 garlic cloves, added 1 yellow peppar, substituted hot chilli powder for the chilli flakes and used cannelini beans as I did not have anything else. The result was lovely and so quick to make too.

lovelyamanda's picture
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Really lovely warming soup. Nice and filling for a lunch.

shrew_man's picture

i've used butterbeans as well and it was good - not that chickpeas were bad. Really nice recipe and cheap anarl

lisaharmsworth's picture

My husband and I have this alot as it is a very simple mid week dish. However, we use tinned chilli tomatoes, tinned chilli beans, mushrooms, red onion, red pepper and a ham stock cube. Serve it with rice and you have a nice warming Mexican dish.

Enjoy!

charlotteallan1's picture
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I made this dish for my family, i thickened it up and served it as a stew with cous cous and crusty bread. It went down a treat and is now my boyfriends favourite dish! I substituted the cabbage for courgettes and red peppers and also added some extra spice and lemon juice!!

paulajanejones's picture
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I make this with frozen spinach, that way I always have all of the ingredients in the house.

colin_mcindoe's picture
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In my humble opinio this works better with on ham stock cube and one vegetable. Also great with a few Birdeye Chilli's through for a bit of a kick!

laura_hughes25's picture
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I found there was too much cabbage in this recipe. Next time will try with half the amount of cabbage and frying off the chorizo first as reccommended by other reviewers, I don't like seeing oily globs of fat in a soup!!!

odelle's picture
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Good, easy, tasty soup that can be used as a 'basic base' to make any additions that require using up.
Need to fry off chorizo with peppers, onion, garlic, leek or any other vegetables you fancy adding (apart from cabbage/watercress/curly kale). Chorizo releases it's flavoured oil which 'sweats' peppers, etc.
Agree, smoked paprika adds to the flavour as does tinned chopped tomatoes in their own juice.
Adding a little sugar takes away the 'acidity' of tomatoes, especially if adding tomato puree.
Warming, filling soup/stew, depending on individuals additions to basic mix.
Serve with plenty of warm, cheese & herb bread to mop up all the rich juices.
Thoroughly enjoyable and freezes well.

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