A speedy, hearty Spanish soup — smoky chorizo, chickpeas and savoy cabbage simmered in a quick tomato broth with a kick of chilli. Ready in minutes.
This chorizo and chickpea soup is speedy, smoky comfort in a bowl — spicy chorizo, creamy chickpeas and tender cabbage in a quick tomato broth. Ready in well under half an hour, it's a brilliantly easy storecupboard supper with real Spanish flavour.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Tags:
SoupVideo
Preparation
- Put a medium pan on the heat, tip in the tomatoes, followed by a can of water. While they heat, chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover, and bubble over high heat for 6 minutes, or until the cabbage is just tender.
- Ladle into bowls and eat with crusty or garlic bread.
Tips from the ZestyPlate Kitchen
- Let the chorizo cook in the broth so its smoky oil flavours the whole soup.
- Don't overcook the cabbage — just tender keeps it fresh and vibrant.
- A pinch of chilli flakes adds a gentle warmth; adjust to taste.
- Serve with crusty or garlic bread to mop up the flavourful broth.
Frequently Asked Questions
Yes — kale, spring greens or spinach all work; add quicker-wilting greens nearer the end.
Mild to medium, depending on your chorizo and chilli flakes — easy to dial up or down.
Add cooked rice, pasta or an extra can of chickpeas to bulk it out into a heartier meal.
