Chorizo & Chickpea Soup

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g can chopped tomatoes
• 110g pack of chorizo sausage (unsliced)
• 140g wedge Savoy cabbages
• sprinkling dried chilli flakes
• 410g can chickpeas, drained and rinsed
• 1 chicken or vegetable stock cube
• crusty bread or garlic bread, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the chorizo into thin slices and put them in a medium saucepan over medium heat. Cook for 2 to 3 minutes, turning once, until the slices start to crisp and release their oil.

2. Remove the cabbage's tough central core and shred the leaves finely. Add them to the pan with a sprinkling of dried chilli flakes and stir for 1 minute until slightly wilted.

3. Add the chopped tomatoes and the drained, rinsed chickpeas. Crumble the stock cube over them and add a splash of water, about enough to cover the solids generously.

4. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until the cabbage is tender and the soup has thickened slightly.

5. Taste and adjust the seasoning if needed, then ladle the soup into two bowls. Serve hot with the crusty bread or garlic bread on the side.