Chorizo & chickpea soup
This Spanish soup transforms humble pantry staples into something unexpectedly substantial. The chorizo releases its paprika-infused oil into the broth, creating a natural richness that makes stock feel luxurious. Savoy cabbage's gentle sweetness balances the chilli heat, while chickpeas add body without heaviness. Toast your bread until it's genuinely crisp, then let it soften into each spoonful. It's the kind of dish that tastes better the next day.
Instructions
step 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. step 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..
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