Chorizo and chickpea soup

Posted: February 8, 2009 by nietize in Soup


400g can chopped tomatoes
110g pack chorizo sausage, chopped into thick wedges
140g wedge Savoy cabbage, shredded
1 chili, finely chopped
410g can chickpeas, drained and rinsed
1 chicken stock cube

Put a medium pan on the heat and tip in the tomatoes followed by a canful of water

Pile the chorizo and cabbage into the pan with the chili and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 minutes or until the cabbage is just tender. Ladle into bowls and eat with crusty bread

This is now my favourite soup! Add a hard boiled egg on top to balance the taste of the chorizo.


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