There’s nothing like tucking into a warm, hearty lunch at your desk in the colder months. Especially when it is of the homemade soup variety. A few weeks ago I decided to try out a chorizo and chickpea soup recipe. It was hearty, wholesome and chunky, it was more of a meal that a soup to me, but it was delicious nonetheless. Whatsmore it was super simple to make, there’s nothing like minimal chopping thanks to can opening! It’s the kind of soup you make when you can’t be bothered to cook properly. Let’s face it that’s most of the winter, I mean who actually wants to be out from under a blanket pile?!
1 400g can of chopped tomatoes
100g Chorizo, diced
140g of Savoy Cabbage
a pinch of dried chilli flakes
400g chickpeas, rinsed and drained
1 vegetable stock cube, crumbled
Add the can of tomatoes and a can of water to a pan on a medium heat.
Whilst this is heating up dice the chorizo and shred the cabbage.
Add all of the remaining ingredients to the pan and simmer for six minutes before serving.
This tastes delicious served with a crusty roll or hot buttered toast.
Now that’s a quick and easy soup recipe! Minimal effort, maximum taste. Chorizo adds such a wonderful flavour and texture to soup – I’m now coming up with ways of sneaking it into more dishes!
Let me know if you make this chorizo and chickpea soup recipe and link me up to any of your favourite soup recipes – I’m a woman obsessed with soup!