- 100g pack of chorizo sausage (skin removed)
- 400g can chopped tomatoes
- 140g wedge Savoy cabbage
- 400g can of chickpeas, drained and rinsed
- 1 chicken or vegetable stock cube
- Dried chilli flakes (optional)
- Crusty bread or garlic bread, to serve
STEP 1
Chop up the chorizo into chunks and gently render in a medium-sized pan, tip in the tomatoes, followed by a can of water. While the tomatoes are heating shred the cabbage.
STEP 2
Pile in the chilli flakes and chickpeas, then crumble in a stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is soft and tender. Ladle into bowls while hot, serve with buttered crusty or garlic bread for dipping!
Products used to make this recipe
Swan Retro 20cm/28cm Fry Pans
Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…
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