Chorizo & chickpea soup

Chorizo & chickpea soup

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(92 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 2

Sizzling Chorizo & chickpea soup

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
366
protein
23g
carbs
30g
fat
18g
saturates
5g
fibre
9g
sugar
0g
salt
4.26g

Ingredients

  • 400g can chopped tomatoes
  • 110g pack of chorizo sausage (unsliced)
  • 140g wedge Savoy cabbages
  • sprinkling dried chilli flakes
  • 410g can chickpeas, drained and rinsed
  • 1 chicken or vegetable stock cube
  • crusty bread or garlic bread, to serve

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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.

Recipe from Good Food magazine, October 2006

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Comments

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

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

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