Chorizo & Chickpea Soup

Ingredients

• 400g can chopped tomato
• 110g pack of chorizo sausage (unsliced)
• 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

Preparation

Serves 2

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.