Step 1 of 5
Chorizo & Chickpea Soup
Tip the canned tomatoes into a medium pan, fill the empty can with water and add that too. Bring it to a simmer.
Step 2
While it heats, pull the skin off the chorizo and cut it into chunky pieces, and shred the savoy cabbage.
Step 3
Add the chorizo, the cabbage, a sprinkle of chili flakes and the drained chickpeas to the pan, and crumble the bouillon cube in.
Step 4
Stir it, cover, and let it bubble over high heat for 6 minutes, until the cabbage has softened but still has some bite.
Step 5
Ladle it into bowls and eat it with crusty or garlic bread.
