Chorizo & Chickpea Soup

Ingredients

• 400 gTomato
• 110 gChorizo
• 140 gSavoy cabbage
• 2 gChili flakes
• 400 gChickpea
• 10 gBouillon cube
• 200 gBread
• 400 mlWater

Instructions

1. 1

   Prepare

   • Have the tinned tomatoes ready and reserve a can's worth of water.
   • Roughly chop the chorizo (remove casing) and shred the savoy cabbage.
2. 2

   Cook

   • Heat a medium pan. Tip in the tomatoes and add a can of water (about 400 ml), warm through.
   • Add chorizo and cabbage along with chilli flakes and chickpeas. Crumble in the stock cube, stir well, cover and simmer over high heat for 6–10 minutes until the cabbage is tender but still slightly crisp.
   • Ladle into bowls and serve with crusty bread.
3. 3

   To Serve

   • Serve the soup in bowls with slices of crusty bread.
   • Add extra chilli flakes if desired.