Chorizo & chickpea soup
An easy Spanish dinner made with pork. Ready in about 25 minutes. Difficulty: easy.
- 20 minPrep (about)
- 5 minCook (about)
- 25 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 oz chorizo
Fresh & other
- 7 oz tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
- 2 ½ oz savoy cabbage
- 7 oz chickpeas
- 1 chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- To serve crusty bread
Spices & seasonings (1): chile flake
- Sprinkling chile flake Shopping tip: Crushed red pepper flakes.
How to make it
Steps in our own plain words.
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Put medium pan on the heat plus tip in your tomatoes, followed by a can of water.
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While the tomatoes are heating, fast chop the chorizo into chunky pieces.
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Shred the cabbage.
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Pile the chorizo and cabbage in your pan with the chilli flakes and chickpeas.
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Crumble in the stock cube.
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Stir well, cover.
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Leave to bubble over high heat for 6 mins until the cabbage is tender.
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Ladle in bowls plus eat with crusty or garlic bread.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.