Chorizo & chickpea soup

Chorizo & chickpea soup

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(103 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
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  • 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.

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Comments (111)

colin_mcindoe's picture

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

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

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.

lajpink's picture

delicious - added a pepper and paprika and fried off the chorizo with garlic. Served with garlic bread. Would add a tad more liquid though to make more of a soup.

roxy1952's picture

I added
1 glove of garlic
1 chopped onion
2 chopped sticks of celery
1/2 bottle sieved tomato
2 chopped carrots
1 chopped leek
1 small amount of chopped swede
1 large drained and rinsed tin of baked beans
1 small tin drained and rinsed butter beans
1/2 chopped green pepper
250grms chopped mushrooms
approx 100grms dried spagetti broken in small bits
1 chopped red chilli
1 teaspoon paprika
Ground black pepper
The reuslt was a scrummy tick stew like soup that every one enjoyed with crusty bread

abisnail's picture

So quick and easy and very yummy.

andy01's picture

YUM YUM says my tum

jbodman's picture

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

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

Nice...not brilliant, but nice!

shall84's picture

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

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

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

Love this soup, it is often made and loved by all.

lauren_ricci's picture

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

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

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

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.


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