Chorizo & chickpea soup

Method3 steps

1. 1

   Step 1: Tip the whole tin of tomatoes into a medium saucepan and add one canful of water (1) measured with the empty tomato (400g) tin. Start heating. Meanwhile remove the chorizo (110g) skin and chop its meat into chunks; wash and shred the cabbage.

   Uses 400g Tinned Tomatos · 1 tomato-canful water for the soup · 110g cured ready-to-eat chorizo, skin removed and chopped in step1 · 140g Savoy Cabbage

2. 2

   Step 2: Add the prepared chorizo and cabbage to the tomato base with a sprinkling of chilli flakes and the drained canned chickpeas. Crumble in the chicken stock cube (1), stir, cover and bubble briskly for six minutes, or until the cabbage is just tender and the soup is hot throughout.

   Cook soup until cabbage is tender · 6 minUses The tomato base, chopped cured chorizo and shredded cabbage · Sprinkling Chilli Flakes · Drained cooked chickpeas from the400g can · 1 chicken stock cube

3. 3

   Step 3: Ladle the finished soup into bowls and serve with the crusty bread.

   Uses All cooked soup · Crusty bread to serve, as needed