Chorizo and chickpea soup Serves 2



Put a medium pan on the heat add the Chorizo and cook till brown then tip in the tomatoes, stir for 2 mins, then the stock.

While the tomatoes are heating, quickly shred the cabbage.

Pile the cabbage into the pan with the chilli flakes and chickpeas 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