PorkArroz al horno (baked rice)
step 1 Heat oven to 200C/180C/gas 6.
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Pork
Chorizo & chickpea soup
step 1 Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
SpanishPorkSoup
16m
Prep
12m
Cook
4
Serves
Medium
Level
Ingredients
Servings4
- 400g Tinned Tomatos
- 110g Chorizo
- 140g Savoy Cabbage
- Sprinkling Chilli Flakes
- 400g can Chickpeas
- 1 Chicken Stock
- To serve Crusty Bread
Method
- 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.
