Cabbage and chickpea soup with chorizo
This cabbage and chickpea soup is served with fried chorizo. It’s a fantastic, super-easy, hearty soup for cold winter days. Perfect for lunch or a laid-back supper.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a heavy-based saucepan and gently fry the onion and garlic.
- Meanwhile, drain the chickpeas. When the onion is soft, add them to the pan.
- Pour in the stock and add the chilli flakes. Bring to the boil, then simmer for 10 minutes on a low heat .
- Wash the cabbage leaves, cut them into thin strips. Add to the soup and simmer for about 5 minutes under cover.
- Slice the sausages and fry them in a pan, until brown – let the fat cook out.
- Ladle the soup into bowls, add a few slices of chorizo and drizzle with a few drops of the fat.
- Serve with fresh bread or warmed pita.