Chorizo & chickpea soup
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.
Ingredients
- Tinned Tomatos400g
- Chorizo110g
- Savoy Cabbage140g
- Chilli FlakesSprinkling
- Chickpeas400g can
- Chicken Stock1
- Crusty BreadTo serve
Nutrition
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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