Chorizo and Chickpea Soup

Steps

1. In a medium saucepan, combine tinned tomatoes with a can of water and heat on the stove.
2. While the tomatoes warm up, chop the chorizo into large chunks (removing the skin) and shred the savoy cabbage.
3. Add the chopped chorizo and shredded cabbage to the pan along with a sprinkling of chilli flakes and the chickpeas. Crumble in the chicken stock cube and mix well.
4. Cover the pan and let it simmer on high heat for about 6 minutes, or until the cabbage is tender. Serve hot with crusty bread or garlic bread.