400g can chopped tomatoes110g pack chorizo sausage (unsliced)140g/5oz wedge savoy cabbagesprinkling of dried chilli flakes140g can chickpeas, drained and rinsed1 chicken or vegetable stock cube1. Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.2. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.
3. Stir well, cover and leave to 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.
And that is it, that's as difficult as it gets! The great thing about this soup is you can make it as spicy as you want by increasing the chilli flakes or just leaving them out all together if you don't like the spice. I have also made this soup with spring greens and other green veg which I have had to hand, it is that versatile.Enjoy x
