Chorizo & Chickpea Soup

A hearty, warming soup packed with smoky chorizo, tender chickpeas, and savoy cabbage in a rich tomato broth. Ready in minutes, it's perfect served with crusty bread for a satisfying meal.

Ingredients

• Chickpeas

  ⚖ 400 g 1⅔ pcs
  kcal/г%DV

  Calories

  151075%

  Protein

  82.0164%

  Total Fat

  24.230%

  Carbohydrates

  252.091%
• Chorizo

  ⚖ 110 g 1¾ pcs
  kcal/г%DV

  Calories

  38119%

  Protein

  21.242%

  Total Fat

  30.939%

  Carbohydrates

  2.91%
• Crusty Bread

  ⚖ 100 g 💧 250 ml 🥛 1 cup
  kcal/г%DV

  Calories

  25912%

  Protein

  9.518%

  Total Fat

  2.73%

  Carbohydrates

  48.117%
• Tinned Tomatos

  ⚖ 400 g None
  kcal/г%DV

  Calories

  663%

  Protein

  3.26%

  Total Fat

  1.01%

  Carbohydrates

  13.95%
• Savoy Cabbage

  ⚖ 140 g ⅛ pcs
  kcal/г%DV

  Calories

  341%

  Protein

  1.83%

  Total Fat

  0.10%

  Carbohydrates

  8.12%
• Chicken Stock

  ⚖ 22.5 g 💧 22.3 ml 🥄 1½ tbsp
  kcal/г%DV

  Calories

  70%

  Protein

  1.01%

  Total Fat

  0.20%

  Carbohydrates

  0.20%
• Chilli Flakes

  ⚖ 2 g 2 pcs
  kcal/г%DV

  Calories

  60%

  Protein

  0.20%

  Total Fat

  0.30%

  Carbohydrates

  1.10%

Instructions

• Place a medium pan over the heat and add 400g tinned tomatoes along with one can of water (approximately 400ml). While the tomatoes are heating, chop 110g chorizo into chunky pieces, removing any skin, and shred 140g savoy cabbage.
• Add the chorizo, cabbage, a sprinkling of chilli flakes, and a drained 400g can of chickpeas to the pan, then crumble in one chicken stock cube. Stir everything together well, cover with a lid, and leave to bubble over a high heat for 6 minutes, or until the cabbage is just tender. Ladle into bowls and serve with crusty bread.