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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andy01's picture

YUM YUM says my tum

jbodman's picture
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Ridiculously easy to make - worked well with haricot beans as that's all I had in the cupboard. Very tasty too.

gemma10's picture

Delicious! I made it more like a stew with the addition of a stock cube, a squeeze of lemon juice, some black pepper and as I had potatoes in, I tried the suggestion of using them to replace the chickpeas. I also added some carrots and onion. I also fried the chorizo before adding it to the rest of the ingredients to reduce fat. Served with freshly baked bread, it went down really well!

mattbuk's picture
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Very nice and very quick.

I fryed the Chorizo before hand and added a pepper, You could do so much with this recipe.

I think I'll add chicken next time and maybe have it with pasta.

cakeanyone's picture
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Nice...not brilliant, but nice!

shall84's picture
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This was deelicious.

After having a read of comments, I cut my cooking chorizo in smallish chunks, fried it off with a small chopped white onion and chunks of a red pepper until onions were softened.

Meanwhile I got the tomatoes going with a little salt, butter beans, cabbage, chilli flakes, the stock cube, half a tsp of smoked paprika and the can of water. I think how much water you need to add depends on what your chopped tomatoes are like - mine weren't very watery so it was just right, but I'd suggest you just add enough water to cover the chunks! If the chilli's not chilli enough for you, you can always add more. Oh, and I also added a splash of Thai fish sauce - it really works, trust me!

samhinckley's picture
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Loved it! Quick and easy. Maybe add a bit of puree to thicken it up a little. I'll defiantly be doing this one again!

ShivyDevon's picture
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Lovely! Needs a bit more liquid though I think as it was more of a broth than a soup once everything was put in. Very tastey and relatively healthy.

zoepup's picture
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Love this soup, it is often made and loved by all.

lauren_ricci's picture
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Forgot to mention I cooked the garlic, chorizo cubes, red pepper and cabbage in a tiny bit of olive oil for a few minutes to release all flavours and oils before adding tomato, water, chick peas and chilli.

lauren_ricci's picture
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Oh My God!! YUMMY! Just made this for lunch. Took 5 mins to do and looked and tasted fantastic. I added some cubed red pepper and a little garlic too. Fab lunch.

cath3rin3's picture

I cooked this when my Husband and I were both off work with a stinking cold. It was quick and easy, the chilli cleared our noses, and it really perked us up! Dont know if it makes any difference, but I dry-fried the chorizo for a few minutes first, and drained off the fat....
Will definately be having this again - yum!

dizmissliz's picture
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Absolutely delicious! Doubled the quantities and used half a mug of water, was absolutely perfect! Quick and easy to prepare and cook and the other half loved it!

hazysummer's picture
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I made the "straight" recipe, per instructions as I had printed it out without comments, and would have to say that this is really tasty and somehow more than the sum of its parts...

depending on the strength / quality of the chorizo I'd say its worth adding smoked paprika to taste.

helenlj's picture
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A really delicious, warming soup - it would be ideal on a cold winter's night!

nessa64's picture
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So good that I am writing this review whilst eating it!!!!
Sat at home with a cold and wanting something comforting with a little spice, and this is perfect.
I fried the chorizo off first with a red onion. And used cannellini beans as had no chickpea's. A couple of minutes before the end I mashed up some of the beans in the soup to help to thicken it slightly.
Is a very simple and tasty soup, and is helping to make me feel better - only wish I had some crusty bread to mop up the bottom of the bowl!

zoepup's picture
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This is a fav in our house. I dont us savoy cabbage instead I use kurly kale, works just as well.

k_quay's picture
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Tried this soup last night. As per several suggestions above, i replaced the cabbage with spinach, added cumin + smoked paprika, and fried off the chorizo with diced red peppers. The result was outstanding! Make sure you grab a nice loaf of crusty bread. The bread, soup flavour combination seem to work incredibly well.

emmacpearce's picture
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My favorite so far - I didn't add water, just more tomatoes, so stew like and served with rice

timchild's picture
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Really nice. I didn't use cabbage as I didn't have any and don't really like it, but I used a whole bell pepper instead.

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