Chorizo & chickpea soup

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• Tomatoes (canned)Chopped400 g
• ChorizoSkinned, cut into chunky pieces110 g
• Savoy cabbageShredded140 g
• Dried chilli flakes
• Chickpeas (canned)Drained and rinsed410 g
• Chicken or vegetable stock cube1
• Crusty bread or garlic bread (to serve)

1. 1

   Set a medium saucepan over the heat and pour in the tomatoes, then a can of water. Meanwhile, cut the chorizo into chunky pieces (peeling off any skin) and finely shred the cabbage.

2. 2

   Add the chorizo, cabbage, chilli flakes and chickpeas to the pan and crumble the stock cube over, then stir and cook with a lid on over a strong heat for 6 mins, until the cabbage has only just softened. Ladle into bowls and serve with crusty or garlic bread.