Spanish·non-vegetarian·easy

Chorizo & chickpea soup

Name: Chorizo & chickpea soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Tinned Tomatos; 110g Chorizo; 140g Savoy Cabbage; Sprinkling Chilli Flakes; 400g can Chickpeas; 1 Chicken Stock; To serve Crusty Bread

This vibrant Chorizo & Chickpea Soup delivers bold, smoky depth from crisped chorizo, balanced by creamy chickpeas and tender cabbage in a rich tomato broth. The interplay of textures—chewy chorizo, silky beans, and crisp greens—makes each spoonful satisfying, while a whisper of chili flakes adds just enough heat to keep things interesting. A Spanish classic reimagined for modern tables, it’s the kind of dish that feels like a hug in a bowl, effortlessly warming both body and soul.

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein18g21%

Carbs40g47%

Fat14g16%

Fiber10g12%

Sugar4g5%

Directions

1
step 1
2
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.
3
step 2
4
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.

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