Chorizo & chickpea soup

• Tinned Tomatos1 lb
• Chorizo4 oz
• Savoy Cabbage5 oz
• Chilli FlakesSprinkling
• Chickpeas1 lb can
• Chicken Stock1
• Crusty BreadTo serve

Instructions

1. 1

   Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.

2. 2

   While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.

3. 3

   Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.

4. 4

   Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender.

5. 5

   Ladle into bowls and eat with crusty or garlic bread.