Chorizo & Chickpea Soup

Ingredients

• 400 gtinned tomatoes, one 400g can
• 110 gchorizo, skin removed, cut into chunks
• 140 gsavoy cabbage, shredded
• chilli flakes, a sprinkling
• 400 gchickpeas, canned, drained
• 1chicken stock cube, crumbled in
• crusty bread, to serve

Method

1. 1

   Put a medium pan on the heat and tip in the tomatoes, followed by one can of water. Bring to a simmer.

2. 2

   Meanwhile, chop the chorizo into chunky pieces, removing any skin, and shred the cabbage.

3. 3

   Add the chorizo, cabbage, chilli flakes and chickpeas to the pan, then crumble in the stock cube. Stir well, cover and bubble over high heat for 6 minutes until the cabbage is just tender.

4. 4

   Ladle into bowls and serve with crusty or garlic bread.