Spanishby TheMealDBChorizo & chickpea soupKeep screen onSaveShareIngredients400g Tinned Tomatos110g Chorizo140g Savoy CabbageSprinkling Chilli Flakes400g can Chickpeas1 Chicken StockTo serve Crusty BreadStepsStep-by-step0 of 2 done1Put 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.2Pile 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.Source: TheMealDB
