Speedy chorizo with chickpeas

• can chopped tomatoes400g g
• pack chorizo↗110g g

  (unsliced)

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

  drained

• chicken or vegetable stock↗1

  cube

Step-by-step instructions

1. 1

   Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces 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 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.