💡Chef's Note
“Discover how to make the perfect Sopa de chouriço e grão de bico. This Spanish classic is part of our Pork collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
Tinned Tomatos400g
Chorizo110g
Savoy Cabbage140g
Chilli FlakesSprinkling
Chickpeas400g can
Chicken Stock1
Crusty BreadTo serve
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Instructions
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.
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