400g can chopped tomatoes
110g pack chorizo sausage (unsliced)
140g/5oz wedge savoy cabbage
sprinkling of dried chilli flakes
140g can chickpeas, drained and rinsed
1 chicken or vegetable stock cube
1. Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
2. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.