Chorizo & chickpea soup

Name: Chorizo & chickpea soup
Prep time: 9 min
Cook time: 16 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Tinned Tomatos; 110g Chorizo; 140g Savoy Cabbage; Sprinkling Chilli Flakes; 400g can Chickpeas; 1 Chicken Stock; To serve Crusty Bread

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Spanish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

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.

Why this works on a weeknight

Chorizo & chickpea soup genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chorizo & chickpea soup actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Pork Spanish ⚡ 30-Min Dinner Soup