Speedy chorizo with chickpeas

Contains pork – recipe is for non-Muslims only
Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish

  • Ready in 10 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 366
  • fat 18g
  • saturates 5g
  • carbs 30g
  • sugars 0.3g
  • fibre 9g
  • protein 23g
  • salt 4.26g


  • 400g can chopped tomatoes
  • 110g pack chorizo (unsliced)
  • 140g wedge Savoy cabbage
  • sprinkling dried chilli flakes
  • 410g can chickpeas, drained
  • 1 chicken or vegetable stock cube


Make it Indian
For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.


  1. Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.

  2. 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 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

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