Chorizo & chickpea soup

Chorizo & chickpea soup

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(107 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, questions and tips

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5th Nov, 2012
yum! Added paprika was definitely a good call. A meal in a bowl - love it
19th Oct, 2012
Really tasty soup, and a good cheap one too (I'm a student so that matters!). I used paprika (about half a teaspoon) instead of chilli as I'm not a huge fan of spice, but it tasted lovely none-the-less. Took slightly longer to make than the recipe suggested, but that may have been because I cooked the chorizo first, drained off the majority of the fat, and then followed the recipe after that! Very scrummy, lots of flavour, relatively healthy and simple to make - definitely a winner in my book!!
26th Sep, 2012
This is a great soup that was quick to make. I didn't have cabbage, but I used kale instead and served with a sun dried tomato and olive bread. It was very tasty and I will be making it again very soon.
12th Sep, 2012
A dash of sherry vinegar and chipotle paste really gave this some Mexican heat. I opted for kale for rather cabbage which worked really well!
2nd Sep, 2012
Really yummy and easy! I sometimes add cubes of potato instead of chickpeas or spinach instead of cabbage or kale! I like to add smoked paprika to enhance the chorizo spice. Doing it with Passata is good too!
30th Jul, 2012
How much is a can of water?
24th Jun, 2012
I love this soup, it's more of a chowder actually. It's sooo simple to make. Literally throw ingredients together and leave to heat through. very healthy and packed with iron.
17th Apr, 2012
I have made this a few times and I do agree the basic recipe lacks something. I fried the chorizo and chillies and added a red pepper, substituted the cabbage for curly kale and added white fish and used Pasta instead of tined tomatoes. Then left this all simmer for longer 30 – 40 minutes to let the flavours infuse. Delicious! In my opinion recipe is best used as basis for adding your favourite veggies/meat/fish and spices too.
9th Mar, 2012
Made this for the first time not very long ago, and absolutely loved it! I call it pizza soup, as it has that tomato-roundness to it, and the lovely chorizo. Also made it last night, takes me by surprise how much flavour you get from so few ingredients. Instead of the cabbage, I used gem lettuce - works a treat as well!
24th Feb, 2012
Followed the recipe to a T the first time - it was not good! Serious changes need to be made to stop it being a tin of tomatoes with lumps of fatty chorizoin it. I fry the chorizo (as a few people above also do) with onions and garlic. Then add tomatoes, chickpeas, red pepper, sweetcorn and savoy cabbage with a stock cube and leave it to simmer. It's absolutely delicious and perfect for a winter tea!


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