Safety-scanned gluten-free recipe

Chorizo & chickpea soup

Name: Chorizo & chickpea soup
Ingredients: 400g Tinned Tomatos; 110g Chorizo; 140g Savoy Cabbage; Sprinkling Chilli Flakes; 400g can Chickpeas; 1 Chicken Stock; To serve Crusty Bread

Imported with attribution from TheMealDB and screened by GlutenChat’s hidden-gluten safety scanner.

Prep: Not provided
Cook: Not provided
Serves: Not provided

Chorizo & chickpea soup — Image processed for GlutenChat at 1200 × 675 WebP where available.

Ingredients

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Directions

step 1
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.
step 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 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

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Source: TheMealDB