Instructions

1. Finely chop the onion and garlic.
2. Heat the oil in a heavy-based saucepan and gently fry the onion and garlic.
3. Meanwhile, drain the chickpeas. When the onion is soft, add them to the pan.
4. Pour in the stock and add the chilli flakes. Bring to the boil, then simmer for 10 minutes on a low heat .
5. Wash the cabbage leaves, cut them into thin strips. Add to the soup and simmer for about 5 minutes under cover.
6. Slice the sausages and fry them in a pan, until brown - let the fat cook out.
7. Ladle the soup into bowls, add a few slices of chorizo and drizzle with a few drops of the fat.
8. Serve with fresh bread or warmed pita.