Chorizo & chickpea soup

• can chopped tomato400g g
• pack of chorizo110g g

  sausage (unsliced)

• wedge Savoy cabbage140g g
• sprinkling dried chilli flakes
• can chickpea↗410g g

  drained and rinsed

• chicken or vegetable stock↗1

  cube

• crusty bread or garlic↗

  bread, to serve

Step-by-step instructions

1. 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. 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.