15 minutes
Warm your soul with this hearty and spicy chorizo and chickpea stew, perfect for a quick yet comforting meal. The robust flavors of chorizo sausage meld with the creaminess of chickpeas and the subtle crunch of Savoy cabbage, delivering a satisfying dish that's sure to please.
Chopped Tomatoes, canned
0 oz
Chorizo Sausage, unsliced
0 oz
Savoy Cabbage, wedge
0 oz
pinches
Chickpeas, canned, drained and rinsed
0 oz
Stock Cube, chicken or vegetable
each
Crusty Bread
to serve
1. Prep Ingredients
Before turning on the heat, prepare your ingredients for swift cooking. Drain and rinse the chickpeas, and set them aside. Remove any skin from the chorizo sausage and chop it into chunky pieces. Shred the Savoy cabbage into bite-sized strips.
2. Start the Soup
Place a medium pan on medium-high heat. Add the canned chopped tomatoes, followed by a can of water (use the empty tomato can for measurement).
3. Add the Chorizo
As the tomatoes begin to warm, add the chopped chorizo to the pan.
4. Include Cabbage and Flavors
Add the shredded cabbage, a sprinkle of dried chili flakes according to your spice preference, and the drained chickpeas to the pan.
5. Crumble and Combine
Crumble in the stock cube and stir the mixture well to combine all the ingredients.
6. Let it Simmer
Cover the pan and let the mixture bubble over high heat for about 6 minutes, or until the cabbage is just tender.
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