SpanishMain course
Chorizo & chickpea soup
This is a quick chorizo and chickpea soup, built on tinned tomatoes and chicken stock. It comes together in a single pan, with chunky pieces of chorizo, savoy cabbage, and chickpeas. The soup simmers for just a few minutes, long enough for the cabbage to soften slightly and the flavors to meld. Serve it with plenty of crusty bread for dipping.
Method
2 steps · 22 min total
- 01
Start soup, prep ingredients
Set a medium pan over the heat and pour in the tinned tomatoes, then fill the empty can with water and add that too. Bring it to a gentle simmer.
While the tomatoes are heating, chop the chorizo into chunky pieces, making sure to remove any skin. Shred the savoy cabbage thinly.
- 02
Simmer and serve soup
Add the chopped chorizo, shredded cabbage, chilli flakes, and chickpeas to the simmering tomatoes. Crumble in the chicken stock cube. Give everything a good stir to combine.
Cover the pan and let it bubble over high heat for 6 minutes, or until the cabbage is just tender but still has a bit of bite. The soup should be thick and fragrant.
Ladle the hot soup into bowls and serve immediately with plenty of crusty bread.
