Chorizo & chickpea soup
Nationality: Spanish
Author: None
Uploaded By: None
Ingredients
- 400g Tinned Tomatos 0.0
- 110g Chorizo 0.0
- 140g Savoy Cabbage 0.0
- Sprinkling Chilli Flakes 0.0
- 400g can Chickpeas 0.0
- 1 Chicken Stock 0.0
- To serve Crusty Bread 0.0
Instructions
step 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. step 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.