Ingredients
- Tinned Tomatoes (400 g)
- Chorizo (110 g)
- Savoy Cabbage (140 g)
- Chilli Flakes (1 sprinkling)
- Chickpeas (400 g can)
- Chicken Stock (1 cube)
- Crusty Bread (to serve)
Instructions
Steps
- In a medium saucepan, combine tinned tomatoes with a can of water and heat on the stove.
- While the tomatoes warm up, chop the chorizo into large chunks (removing the skin) and shred the savoy cabbage.
- Add the chopped chorizo and shredded cabbage to the pan along with a sprinkling of chilli flakes and the chickpeas. Crumble in the chicken stock cube and mix well.
- Cover the pan and let it simmer on high heat for about 6 minutes, or until the cabbage is tender. Serve hot with crusty bread or garlic bread.