Chorizo and Chickpea Soup

Instructions

1. 1

   Heat Tinned Tomatoes

   4 min

   In a medium saucepan, pour in the tinned tomatoes and add an equal amount of water from the empty can. Place the saucepan over medium heat and stir occasionally until the mixture begins to bubble gently. This will take about 5 minutes, and you should see steam rising from the pan as it warms.

2. 2

   Prepare Chorizo and Cabbage

   6 min

   While the tomatoes are heating, take the chorizo and slice it into large, bite-sized chunks, removing the skin beforehand. Next, shred the savoy cabbage into thin strips, discarding any tough core. Aim for uniform pieces to ensure even cooking.

3. 3

   Combine Ingredients in Pan

   4 min

   Once the tomatoes are warmed, add the chopped chorizo and shredded savoy cabbage to the saucepan. Sprinkle in some chilli flakes for heat, then drain and add the chickpeas along with crumbled chicken stock cube. Stir everything thoroughly to combine, allowing the flavors to meld together.

4. 4

   Simmer the Soup

   5 min

   Cover the saucepan with a lid and increase the heat to high, letting the soup simmer for about 6 minutes. Keep an eye on the cabbage; it should become tender but still retain some bite. Once done, serve the soup hot, accompanied by slices of crusty bread or garlic bread for dipping.

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