Chorizo & chickpea soup

Ingredients

• 1 400g — Tinned Tomatos
• 1 110g — Chorizo
• 1 140g — Savoy Cabbage
• 1 Sprinkling — Chilli Flakes
• 1 400g can — Chickpeas
• 1 pcs — Chicken Stock
• 1 To serve — Crusty Bread

Steps

1. step 1
2. 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.
3. step 2
4. 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.

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