Chorizo & Chickpea Soup

Ingredients

• 14½ oz canned diced tomatoes
• 4 oz chorizo
• 5 oz savoy cabbage
• 15 oz chickpeas
• 1 chicken bouillon cube
• 14½ fl oz water
• ½ tsp chili flakes
• 4 slices crusty bread (optional)

Steps

1. Add diced tomatoes and an equal amount of water to a medium pan and place over medium-high heat.
2. While tomatoes heat, remove skin from chorizo (if applicable) and chop into chunky pieces. Shred the cabbage.
3. Add chorizo, shredded cabbage, chili flakes, and drained chickpeas to the pan. Crumble in the chicken bouillon cube.
4. Stir well, cover, and bring to a vigorous simmer.
5. Cook for 6-8 minutes, or until the cabbage is just tender.
6. Ladle the soup into bowls and serve hot, optionally with crusty bread.