SpanishSoup
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.
