Speedy chorizo with chickpeas
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Easy
- Serves 2
Ingredients
- 400g can chopped tomatoes
- 110g pack chorizo (unsliced)
- 140g wedge Savoy cabbage
- sprinkling dried chilli flakes
- 410g can chickpeas, drained
- 1 chicken or vegetable stock cube
Method
- STEP 1
Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces 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 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
