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Ingredients

Method

  • STEP 1

    Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.

  • STEP 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 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

RECIPE TIPS
MAKE IT INDIAN

For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.

Goes well with

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A star rating of 4.1 out of 5.11 ratings
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