- 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…
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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 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.