2
Spanish
Chorizo & chickpea soup
Allergens: Gluten
A warming Spanish soup, chorizo, chickpeas and cabbage in a paprika-spiced broth.
Ingredients
- Stock cubes 1
- Cabbage 140 g
- Chorizo 110 g
- Bread
- Chickpeas 400 g
- Chilli flakes
- Chopped tomatoes 400 g
Method
- 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.
- 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.