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. 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.