Chorizo & Chickpea Soup

Ingredients

• 14 ozcanned tomatoes, one 400g can
• 4 ozchorizo, skin removed, cut into chunks
• 2 cupssavoy cabbage, shredded
• chili flakes, a sprinkling
• 14 ozchickpeas, canned, drained
• 1chicken bouillon cube, crumbled in
• 5 1/4 ozcrusty bread, to serve

Method

1. 1

   Tip the canned tomatoes into a medium pan, fill the empty can with water and add that too. Bring it to a simmer.

2. 2

   While it heats, pull the skin off the chorizo and cut it into chunky pieces, and shred the savoy cabbage.

3. 3

   Add the chorizo, the cabbage, a sprinkle of chili flakes and the drained chickpeas to the pan, and crumble the bouillon cube in.

4. 4

   Stir it, cover, and let it bubble over high heat for 6 minutes, until the cabbage has softened but still has some bite.

5. 5

   Ladle it into bowls and eat it with crusty or garlic bread.