Chorizo & chickpea soup

Begin by warming a medium saucepan over medium heat. Pour in the tinned tomatoes along with the water from the can to preserve every bit of flavor. As the tomato mixture begins to warm, prepare the other fresh ingredients; quickly chop the chorizo into chunky bite-sized pieces, making sure to remove any skin for a cleaner taste and texture. Shred the Savoy cabbage finely to ensure it cooks quickly and melts pleasantly into the soup. Once the tomatoes and water are gently bubbling, add the chopped chorizo and shredded cabbage to the pan. Sprinkle in the chilli flakes according to your preferred heat level for an added kick. Next, drain and add the chickpeas, followed by crumbling in the chicken stock cube to boost the depth of flavor. Stir all the ingredients together thoroughly to combine the spices and stock. Cover the pan with a lid and let everything bubble vigorously over high heat for about 6 minutes, or until the cabbage has softened just enough to be tender yet still maintain a subtle bite. This quick cooking locks in the freshness and ensures the cabbage doesn't become mushy. Serve your vibrant, hearty soup ladled into warm bowls alongside crusty or garlic bread to mop up every delicious drop. For an extra touch, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley to brighten the dish.