Summary

Ingredients

• 100 g sausae (chorizo or paprika salami)
• 1 large onion (s)
• 0.5 ½ head savoy cabbage
• 2 cloves garlic)
• 1 teaspoon paprika powder, hot pink
• 1 tablespoon paprika powder, noble sweet
• 1 ½ liter vegetable stock
• 2 tablespoons oil
• 400 g chickpeas (from the jar, drained)
• 200 g cherry tomato (s)
• 1 bunch parsley
• salt and pepper

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Instructions

1. Cut the chorizo into strips or small cubes. Dice the vegetable onion. Clean the savoy cabbage, cut into eighths and cut into spoonable strips. Peel the garlic cloves and mash them with a little salt.
2. Heat the oil in a large saucepan, fry the chorizo, onions and garlic for 2-3 minutes, add the savoy cabbage, continue frying for 1-2 minutes. Stir in paprika powder (noble sweet and hot pink) and sweat briefly. Pour over 1 liter of vegetable stock. Bring to the boil and simmer over a mild heat for 30 minutes.
3. In the meantime, halve or quarter the tomatoes depending on their size, chop the parsley.
4. After the 30 minutes add the chickpeas and tomatoes, let them get hot for another 5 minutes, season with salt and pepper. If the soup is too thick, add a little more vegetable stock.
5. Stir in parsley and serve.