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)

derekgarn's picture

in Spain normally fry the chorizo first before putting it in anything

nikkimichael's picture

Try adding some white fish (something that won't disintegrate eg monkfish) - delicious. Been making this for years!

smurph's picture

had this loads of times allways use tomatoes with garlic luvely jubely

beccles's picture

really yummy, tried lots of times and as mentioned above tonight we added in some pepper but i wasnt a big fan. it was too crunchy for my liking. still an awesome quick and easy dinner

weeble's picture

I will make again trying different ingredients depending on what's in the fridge and storecupboard.

katyrouth's picture

Probably one of my favourite soups. As others have suggested, smoked paprika instead of/in addition to the chilli works well; totally agree with frying the chorizo first too. You will want lots of crusty bread to soak up all the lovely juices too!

annemarie196's picture

i was unsure of this recipe as i hate things too tomatoey in flavour, but with the added sweetness of half each of a red and yellow pepper...(what i had in fridge!), this was lovely. more a winter recipe but when stocks r low needs must!! so simple, so quick, filling and very tasty, will defo make this again!!!

antonellafood's picture

I've been making a similar recipe for years now and it is a total favorite. I too add some celery and sweet red pepper and for a more intensified flavour I add half a teaspoon of smoked paprika and some cumin seeds.

floydforking's picture

My favourite soup to make..even nicer in winter. i prefer to use spinach instead of cabbage and also add a bit of chopped celery.

like somebody else has mentioned i also prefer to fry off the chorizo as it lets of a lot of fat.

eahorwell's picture

Love this it's so easy! I fry the chorizo off first to get rid of some of the fat, and also add a chopped red pepper.

ailiejan's picture

Yum, this is a regular in our house with an added chopped red pepper.


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