Ingredients — tap any to shop it
- Tinned Tomatos 400g
- Chorizo 110g
- Savoy Cabbage 140g
- Chilli Flakes Sprinkling
- Chickpeas 400g can
- Chicken Stock 1
- Crusty Bread To serve
Method
step 1
Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
step 2
Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.