Chorizo,chickpea & spinach soup

12 Feb

Serves 2

1 small white onion,finely chopped

2 celery stalks , finely chopped

400g can chopped tomatoes

110g pack of chorizo sausage (unsliced)

140g spinach or cabbage

410g can chickpeas , drained and rinsed

1 chicken or vegetable stock cube

Put a medium pan on the heat and fry off the chorizo,onion and celery tip in the tomatoes, followed by a can of water. While the tomatoes are heating, shred the cabbage.
Pile the cabbage or spinach into the pan with the 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.

Grate over half a boiled egg,which will give the finishing soup a bit of creaminess 😀

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