Chorizo & chickpea soup

Ingredients

• 400g Tinned Tomatos
• 110g Chorizo
• 140g Savoy Cabbage
• Sprinkling Chilli Flakes
• 400g can Chickpeas
• 1 Chicken Stock
• To serve Crusty Bread

Instructions

1. Place a medium saucepan over medium heat. Add the canned tomatoes and half a can of water. While the tomatoes heat up, cut the chorizo into chunky pieces, removing the skin if needed, and finely shred the Savoy cabbage.
2. Add the chorizo, cabbage, chilli flakes and chickpeas (with their liquid) to the pan. Crumble in the stock cube and stir well. Cover with a lid and bring to a lively boil.
3. Cook over high heat for about 6 minutes, until the cabbage is just tender and the soup is well flavoured.
4. Ladle into bowls and serve hot with crusty or garlic bread.

instructions_source: editorial-classic