Chorizo & chickpea soup
Instructions
- 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.
Recipe from bbcgoodfood.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Save it for next time
Ingredients (7)
- •400g Tinned Tomatos
- •110g Chorizo
- •140g Savoy Cabbage
- •Sprinkling Chilli Flakes
- •400g can Chickpeas
- •1 Chicken Stock
- •To serve Crusty Bread
Cook next with these ingredients
These recipes use most of what’s already in this cart.
Kale and Chickpea Soup with Lemon
You’d also need: Banana Shallots, Bay Leaf, Celery, Garlic Clove +7 more
Clam, chorizo & white bean stew
You’d also need: Butter Beans, Clams, Garlic Clove, Onion +2 more
Borsch
You’d also need: Bay Leaf, Beef Shin, Beetroot, Carrots +8 more
Chicken Parmentier
You’d also need: Black Olives, Butter, Carrots, Celery +9 more