Speedy chorizo with chickpeas
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Serves 2
Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish
- 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.
MAKE IT INDIAN
For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.