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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23rd Oct, 2011
A friend cooked this for us, and added pork to it. A firm favourite for the slow cooker also!
23rd Oct, 2011
A friend cooked this for us, and added pork to it. A firm favourite for the slow cooker also!
16th Oct, 2011
made this soup for dinner and it was a real winner.... hearty with great flavours coming through. I fried off some chopped scallions, red pepper, celery and garlic before frying the chorizo, paprika and chili flakes. also added tomato puree and finished with fresh parsley. this pot will easily serve 4 so I will have again for my lunch and freeze the rest. Really good recipe! thanks Goodfood.
50spenc's picture
10th Oct, 2011
Not sure if I did soemthignwrong but not sure what all the fuss is about.
28th Sep, 2011
Delicious! room to add some celery/pepper/whatever you fancy really
20th Sep, 2011
Great recipe. As suggested by others, quickly dry fried the chorizo first along with a chopped red pepper, and then added a spoon of smoked paprika. I didn't have any cabbage to hand so added a couple of blocks of frozen spinach - it was delicious. I've tried it with lentils too, still fab. Quick, easy, tasty, nutritious and not too expensive to make; brilliant!
16th Sep, 2011
I tried this recipe today as I had some left over chorizio from making the chicken and chorizio jambalaya on this site (also lovely!). I left out the cabbage as I did not have any. I used a bit of corriander, added 2 garlic cloves, added 1 yellow peppar, substituted hot chilli powder for the chilli flakes and used cannelini beans as I did not have anything else. The result was lovely and so quick to make too.
10th Sep, 2011
Really lovely warming soup. Nice and filling for a lunch.
27th Aug, 2011
i've used butterbeans as well and it was good - not that chickpeas were bad. Really nice recipe and cheap anarl
26th Jul, 2011
My husband and I have this alot as it is a very simple mid week dish. However, we use tinned chilli tomatoes, tinned chilli beans, mushrooms, red onion, red pepper and a ham stock cube. Serve it with rice and you have a nice warming Mexican dish. Enjoy!


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