Chorizo & chickpea soup

Name: Chorizo & chickpea soup
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Tinned Tomatos; 110g Chorizo; 140g Savoy Cabbage; Sprinkling Chilli Flakes; 400g can Chickpeas; 1 Chicken Stock; To serve Crusty Bread

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Tinned Tomatos400 g
Chorizo110 g
Savoy Cabbage140 g
Chilli Flakes
Chickpeas400 g
Chicken Stock1
Crusty Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.