Somewhere between a soup and a stew, this robust-tasting dish is ready to eat in 25 minutes although it tastes even better the following day. Keep it covered in the fridge.

The chorizo sausage gives it a really good kick and the garbanzo beans (chickpeas) add a comforting earthiness, bringing to mind long-ago vacations in the Balearic Islands.

Unless you can find really good quality ground chorizo, it’s better to use the hard sausages.

Chorizo & Garbanzo Bean Stew

CHICKPEA & CHORIZO STEW

(Serves 4)

Ingredients:

2 red onions, sliced thinly

7 oz (200g) of chorizo sausage, diced – or best quality chorizo sausage meat, crumbled

2 pints (1 liter) of chicken broth

Half a small Napa or Savoy cabbage, shredded

3 x 15 oz (426 g) cans of chickpeas/garbanzo beans, drained

Juice of one lemon

A small bay leaf

Extra virgin olive oil

Sea salt and freshly ground black pepper

Action:

Heat a splash of olive oil in a sauté pan; add the onion and chorizo and cook gently until they’re soft (about 10 minutes) – season to taste.

Add the chicken broth and bay leaf; bring to a boil. Add the chickpeas and cabbage and simmer for approx 5 minutes until the cabbage is cooked.

Serve in bowls with a good squeeze of lemon, a drizzle of olive oil and more ground black pepper.