Chorizo & chickpea soup

Chorizo & chickpea soup

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(101 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 (110)

nessa64's picture

So good that I am writing this review whilst eating it!!!!
Sat at home with a cold and wanting something comforting with a little spice, and this is perfect.
I fried the chorizo off first with a red onion. And used cannellini beans as had no chickpea's. A couple of minutes before the end I mashed up some of the beans in the soup to help to thicken it slightly.
Is a very simple and tasty soup, and is helping to make me feel better - only wish I had some crusty bread to mop up the bottom of the bowl!

zoepup's picture

This is a fav in our house. I dont us savoy cabbage instead I use kurly kale, works just as well.

k_quay's picture

Tried this soup last night. As per several suggestions above, i replaced the cabbage with spinach, added cumin + smoked paprika, and fried off the chorizo with diced red peppers. The result was outstanding! Make sure you grab a nice loaf of crusty bread. The bread, soup flavour combination seem to work incredibly well.

emmacpearce's picture

My favorite so far - I didn't add water, just more tomatoes, so stew like and served with rice

timchild's picture

Really nice. I didn't use cabbage as I didn't have any and don't really like it, but I used a whole bell pepper instead.

alexlindner's picture

Great recipe! Tasty, easy and quick.
I also added one chopped red pepper, smoked paprika and I fried the chorizo to get rid of the fat before adding it to the soup.

deelightuk's picture

Ooops forgot to rate it before!

deelightuk's picture

I've made this soup twice. Once as is, which was good, but as I love spicy food I made it the secont time, adding onion, garlic and 2 green chillies, I also added chopped coriander at the end, delicious!!

lorraine21's picture

This is an excellent soup, tastes great, takes only 10 mins to do and is made with store cupboard ingredients. Bland it is not!

mandapants's picture

I made this yesterday and it was absolutely gorgeous! I added spinach, red onion and grated potato to the recipe and it worked really nicely. I'll definitely be making this again.

sallyschumacher100's picture

lovely - hearty and warming, and very easy. I prefer it with spinach and also fry the chorizo first.

dianawood's picture

One of my favourite recipes; absolutely delicious, filling and very easy to make! Instead of the cabbage I have used rocket, spinach or watercress which all worked well. I have also substituted the chickpeas for cubed potato and added some white fish which was really tasty and made a nice change although it took a little longer to cook the potatos. YUM!

skateacting's picture

I'm not a huge fan of spicy dishes, but I have to say I found this a wee bit bland and the soup a tiny bit watery. I fried the chorizo and sweated a couple of peppers beforehand. Next time I'd throw in some paprika, a little more chilli perhaps and reduce the amount of water.

pj1979's picture

this was lovely-i grated a boiled egg on top and it added extra creaminess (sounds strange,i know but its what they do in spain and its fantastic!).my husband is a bit of a fussy eater and he loved it and didn't notice a whole bag of kale that i had hidden in the soup-so easy to make and has a healhty-ish feel to it.def be making again.

archangelrich's picture

This is a good recipe to muck about with - I've exchanged the cabbage for spinach, and the chick peas for butter beans - both of them were quite successful. I've found if you add a pepper it needs to be sweated beforehand otherwise it ends up a bit crunchy if you stick to the simmer time, and one of the joys is that everything melts together..... Fantastic recipe.

pandora_mary's picture

This soup is fabulous. Simple, quick to make and so, so tasty. We made a very time-consuming onion soup from a student cook book the night before, with disappointing results. This, however was faster, easier and much more delicious - we even had a couple of portions left to freeze.

Great with hot, buttered toast.

jaffapie's picture

I adore this soup, it's a great way to eat cabbage (something I usually struggle with) - frying the chorizo first definitely adds flavour to this already flavoursome dish!
I made some of this for my mum, who is a bit chickpea-phobic and she loved it.

juliej's picture

I fried the chorizo and would add less water next time, we loved this soup

poldweia's picture

Following previous advice, I cooked the chorizo first, but I added half a chopped red pepper to it as it was cooking.

Lord and Master is a meat and three veg fan and looked the bowl of soup and said he wasn't hungry. Then he came back to the table after a while as the smell was so good. And guess what? He loved it. It just shows, it might be different but it'll win traditionalist over as it's so full of flavour. This recipe will become one of my repeat recipes. Excellent.

derekgarn's picture

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


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