Chorizo & chickpea soup

Chorizo & chickpea soup

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(129 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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jannaspanner's picture
24th Jun, 2012
I love this soup, it's more of a chowder actually. It's sooo simple to make. Literally throw ingredients together and leave to heat through. very healthy and packed with iron.
17th Apr, 2012
I have made this a few times and I do agree the basic recipe lacks something. I fried the chorizo and chillies and added a red pepper, substituted the cabbage for curly kale and added white fish and used Pasta instead of tined tomatoes. Then left this all simmer for longer 30 – 40 minutes to let the flavours infuse. Delicious! In my opinion recipe is best used as basis for adding your favourite veggies/meat/fish and spices too.
9th Mar, 2012
Made this for the first time not very long ago, and absolutely loved it! I call it pizza soup, as it has that tomato-roundness to it, and the lovely chorizo. Also made it last night, takes me by surprise how much flavour you get from so few ingredients. Instead of the cabbage, I used gem lettuce - works a treat as well!
24th Feb, 2012
Followed the recipe to a T the first time - it was not good! Serious changes need to be made to stop it being a tin of tomatoes with lumps of fatty chorizoin it. I fry the chorizo (as a few people above also do) with onions and garlic. Then add tomatoes, chickpeas, red pepper, sweetcorn and savoy cabbage with a stock cube and leave it to simmer. It's absolutely delicious and perfect for a winter tea!
23rd Feb, 2012
absolutely blooming delish!!! cooked off the chorizo 1st and added a red pepper & a clove of garlic. I used spinach instead of cabbage. will definitely make this again :)
5th Feb, 2012
Lovely warming soup - really simple to make
5th Feb, 2012
Lovely warming soup - really simple to make
5th Feb, 2012
Lovely warming soup - really simple to make
30th Jan, 2012
Sorry, but I absolutely didn't like this. Really really disappointed :( As others have said, it was bland and watery. I ended up throwing extra spices at it but nothing could rescue it.
10th Jan, 2012
I used cooking chorizo which I diced and fried off before adding the stock and tomatoes. I also added tomato puree and 'lazy chillis' instead of dried. Definitely a keeper!


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