Chorizo & chickpea soup

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Step 1 Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
2. 2While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage. step 2 Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.
3. 3Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.