A speedy, hearty Spanish soup — smoky chorizo, chickpeas and savoy cabbage simmered in a quick tomato broth with a kick of chilli. Ready in minutes.
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Tags:
SoupVideo
Preparation
- Put a medium pan on the heat, tip in the tomatoes, followed by a can of water. While they heat, 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 bubble over high heat for 6 minutes, or until the cabbage is just tender.
- Ladle into bowls and eat with crusty or garlic bread.
