Chorizo & chickpea soup
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein20 %28 g
- Carbs48 %68 g
- Fat32 %20 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 540 kcal | 103 kcal |
| Protein | 28 g | 5.3 g |
| Carbs | 68 g | 13 g |
| Fat | 20 g | 3.8 g |
One serving is about 525 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Rough estimate based on the type of dish; always check the food before eating it.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Spanish
Ingredients
- 400 g Chickpeas (can)
- 1 Chicken Stock
- Chilli Flakes (Sprinkling)
- 110 g Chorizo
- 140 g Savoy Cabbage
- Crusty Bread (To serve)
- 400 g Chopped Tomatoes
Instructions
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.
Videos and links
YouTube· from a similar recipe
Cinco De Mayo: How To Make Spicy Clam, Chorizo And White Bean Soup | Recipes | Well Done (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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