Chorizo & chickpea soup
Tinned tomatos, chorizo and savoy cabbage come together in this Spanish pork — 45 minutes, 4 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 4 steps.
You'll mainly reach for pan. At easy difficulty across 4 steps, it's a good one for a busy evening.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
- 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.
You'll use: Pan
Watch how it's made
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What to serve with Chorizo & chickpea soup
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Chorizo & chickpea soup take to make?
About 45 minutes from start to finish — an estimate based on the 4 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Chorizo & chickpea soup via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.