Name: Chorizo & chickpea soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
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

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Chorizo & chickpea soup

Chorizo & chickpea soup

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

Ready in 15 minutes

A star rating of 4.7 out of 5.148 ratingsRate

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Sizzling Chorizo & chickpea soup

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal366
fat18g
saturates5g
carbs30g
sugars0g
fibre9g
protein23g
salt4.26g

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.

Recipe from Good Food magazine, October 2006

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A star rating of 4.7 out of 5.148 ratings

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