Chorizo & chickpea soup Recipe

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.

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.