1 - step 1 Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.

2 - While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.

3 - step 2 Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube.

4 - Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender.

5 - Ladle into bowls and eat with crusty or garlic bread.