Step 1 of 4
Chorizo & Chickpea Soup
Put a medium pan on the heat and tip in the tomatoes, followed by one can of water. Bring to a simmer.
Step 2
Meanwhile, chop the chorizo into chunky pieces, removing any skin, and shred the cabbage.
Step 3
Add the chorizo, cabbage, chilli flakes and chickpeas to the pan, then crumble in the stock cube. Stir well, cover and bubble over high heat for 6 minutes until the cabbage is just tender.
Step 4
Ladle into bowls and serve with crusty or garlic bread.
