Cabbage and chickpea soup with chorizo
19 Mar 2015
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- 1 onion
- 2 cloves of garlic
- 1 litre chicken stock
- 2 x 400g tins of chickpeas
- 200g Savoy cabbage
- ¼ tsp chilli flakes
- 200g cooking chorizo sausage
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Spanish
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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