This rich and flavorful chorizo and chickpea soup is the perfect quick-fix meal for busy days. Packed with smoky chorizo, tender chickpeas, and vibrant cabbage, it transforms a simple can of tomato soup into a hearty, satisfying dish. Ready in just 10 minutes, serve it with crusty bread for a cozy and comforting lunch or dinner.
Method
- Quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage
- In a medium sized pan, tip in the can of Crosse and Blackwell tomato soup, to warm up
- While the soup is warming, drop in the chickpeas, chorizo and shredded cabbage
- Stir well and leave to bubble over a high heat for 5-6 minutes until the cabbage is tender
- Ladle into bowls and eat with crusty bread rolls
Ingredients
- 1x 500g can Crosse & Blackwell cream of tomato soup
- 1x 400g can of Napolina chickpeas
- 110g Chorizo
- 140g white cabbage
- 2x warm bread rolls