Chorizo and Chickpea Soup

This is so versatile, healthy and tasty and can be adapted to many diets. Substitute the chickpeas for lentils, butter beans, black beans or even mushrooms.

You will need:
One or two vegetable stock cubes
200g chorizo
400g tin of chopped tomatoes
400g tin or jar of chickpeas, or dried equivalent with 2 litres of water
An onion
Half a cabbage
Tsp dried chilli flakes

The beauty of slow cooking is that you can just prepare everything and add it all in to the slow cooker. It may help to add the tin of tomatoes, stock cubes (dissolved in a little boiling water) and chilli flakes and heat these on high whilst chopping the onion and cabbage.

Fry the onion and chorizo for 5 minutes if desired, else add it all to the slow cooker and cook on low for 8 hours or medium for 6 hours.

Check before serving to see if added water is needed, but slow cooking is good at retaining liquid.

This is a s(o)uper speedy supper