Chorizo & chickpea soup

Chorizo & chickpea soup

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(109 ratings)

Prep: 5 mins Cook: 10 mins Ready in 15 minutes

Easy

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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Ingredients

  • 400g can chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 110g pack of chorizo sausage (unsliced)
    Chorizo

    Chorizo

    chore-reeth-oh

    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
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

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.

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Comments, questions and tips

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ZoeMicheleVarley's picture
ZoeMicheleVarley
3rd Feb, 2015
5.05
This dish is so quick and easy, and tastes delicious! I would definitely recommend it.
Alessya19
2nd Apr, 2014
3.8
I made the Indian version of this soup, bu I've used red cabbage instead of savoy cabbage, because this was what I had I the fridge. I think it would had worked better with savoy ot Bruxelles Cabbage, but I still liked it a lot. The only thing that need to be added it's some chilly flackes, because it's not spice enough for me, and especialy not for my fiance, who likes his food very hot.
helers
27th Feb, 2014
5.05
I used dried butter beans as I had them in the cupboard, soaked overnight and cooked for about an hour. Like others have said I fried the chorizo first and then added a chopped onion, red and yellow peppers and a couple of cloves of garlic. I also added smoked paprika and spinach instead of cabbage. Great flavour but do use good quality uncooked Chorizo and good quality tomatoes - I like Cirio.
ststace
24th Jan, 2014
5.05
Really liked this recipe, so quick and simple yet really tasty. It's filling too and not too expensive to make. If you're looking for a quick, tasty dish then I recommend you give this a try
asameshimae
8th Jan, 2014
Quick and delicious! Used kale instead of savoy, fresh chilli instead of flakes, and added 1/2 tsp smoked paprika, 1/2 tsp red wine vinegar and a few drops of chipotle Tabasco.
justina87
19th Dec, 2013
Lovely soup, I fried my chorizo with red onion first and used passata instead of chopped tomatoes for extra thickness, added garlic and scotch bonnet chillies, really healthy and tasty!
kerryp30
16th Nov, 2013
Very nice soup, easy to make and freezes well so worth making double. I've added an onion a few times to increase the amount of veg but works well without.
poldweia
1st Aug, 2013
This is a staple in my house when we have cabbage to use up. The first time I cooked it my husband moaned like mad while it was cooking as he thought it sounded dreadful. He had to eat his words along with the soup when he tasted it though. Now it's one of his favourites. I've cooked it with all types of cabbage, and all types of beans such as kidney beans, mixed beans, borlotti beans and most other beans you normally have in the cupboard, all with equally good results. It also freezes very well. This is simply one of the best recipes I've ever got from this site.
mrsjamtart
11th Jul, 2013
love this soup, nice and filling and can be made spicy for a warming winter lunch. a firm favourite of ours!
antonelloter
18th May, 2013
The best spanish chef´s says, the best recipe are you use jus 3 to 5 ingridients, but with high quality....One of them is this, if you hide with much ingridiente a good product could be a waste the food.....The cook it´s simple, with no more 5 ingridients you can cook excelent dishes.

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