Mixed seed bread
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
Chorizo & chickpea soup
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 15 minutes
- Easy
- Serves 2
Skip to ingredients
- 400g can chopped tomato
- 110g pack of chorizosausage (unsliced)
- 140g wedge Savoy cabbage
- sprinkling dried chilli flakes
- 410g can chickpeadrained and rinsed
- 1 chicken or vegetable stockcube
- crusty bread or garlicbread, to serve
Nutrition: per serving
- kcal366
- fat18g
- saturates5g
- carbs30g
- sugars0g
- fibre9g
- protein23g
- salt4.26g
Method
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.
