Recipe byThe ZestyPlate Kitchen
A speedy Spanish soup of smoky chorizo, chickpeas and savoy cabbage in a quick tomato broth with a kick of chilli. Ready in minutes.
This is a smoky, satisfying bowl that comes together from mostly storecupboard bits in under half an hour. Spicy chorizo flavours the tomato broth as it cooks, the chickpeas turn creamy, and shredded savoy cabbage goes in right at the end so it keeps its colour. A proper weeknight saviour with a Spanish accent.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Tags:
Soup
Preparation
- Set a medium pan over the heat and tip in the tomatoes, followed by a can of water. While they come up to temperature, chop the chorizo into chunky pieces, removing any skin, and shred the cabbage.
- Add the chorizo and cabbage to the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover, and let it bubble over a 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 bubble away in the broth so its red, smoky oil works through the whole soup.
- Pull the cabbage off the heat while it still has a bit of bite to keep it fresh and green.
- Start with a pinch of chilli flakes and taste before adding more.
- Have crusty or garlic bread on hand for mopping up the broth.
Frequently Asked Questions
Kale, spring greens or spinach all work. Add the quicker-wilting ones like spinach nearer the end.
It sits around mild to medium depending on your chorizo and how heavy-handed you are with the chilli flakes, so it's easy to adjust.
Stir in some cooked rice or pasta, or an extra can of chickpeas, to turn it into a heartier meal.
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