Chorizo & Chickpea Soup

I timed myself – this actually took me 14 minutes start to finish from taking the food out of the fridge & cabinets all the way to first bite. It’s so full-flavored, you’ll be utterly surprised at how quickly all the flavors come together.

I bought a spicy chorizo and it made the soup taste even better. Even my (almost) 3 year old loved it! She ate her whole bowl and asked for seconds. That NEVER happens!

Chorizo & Chickpea Soup

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 15-oz can diced petite tomatoes + 1 can water
  • 1/2 pound (8-oz) loosely packed spicy chorizo (no casing)
  • 1/3 Savoy cabbage, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 chicken bouillon cube
  • 1 cup chicken broth, stock or bone broth)


  1. In a medium sized pot, add the tomatoes, followed by a can of water. While the tomatoes are heating, chop the chorizo into chunky pieces and shred the cabbage.
  2. Add the chorizo and cabbage into the pan with the chickpeas. Then, crumble in the stock cube and broth. Stir well, cover and leave to bubble over a high heat for 5 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty bread. Enjoy! 
Adapted from:

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