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Chorizo & chickpea soup

Chorizo & chickpea soup

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A star rating of 4.7 out of 5.130 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 15 minutes
  • Easy
  • Serves 2

Sizzling Chorizo & chickpea soup

  • Freezable
Nutrition: per serving
NutrientUnit
kcal366
fat18g
saturates5g
carbs30g
sugars0g
fibre9g
protein23g
salt4.26g
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Ingredients

  • 400g can chopped tomato
  • 110g pack of chorizo sausage (unsliced)
  • 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

Method

  • STEP 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.

  • STEP 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 TIPS
MAKING IT INDIAN

For an Indian version of this spicy soup, use some cooked chicken and 1 tsp of curry paste instead of the chorizo.

Goes well with

Recipe from Good Food magazine, October 2006

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Overall rating

A star rating of 4.7 out of 5.130 ratings
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