Chorizo & chickpea soup
Ingredients
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 55kcalCalories
- 2.4gProtein
- 1.8gFat
- 6.5gCarbohydrates
- 2.7gSugars
- 1.2gFiber
- 0.41gSalt
Instructions
step 1
Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
step 2
Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
