Directions

1. In a large pot, heat olive oil over medium high heat.

1. 2. Add the diced onion, celery, carrots and cook until onions become slightly translucent.
2. 3. Add garlic and chorizo, breaking up into small pieces.
3. 4. Stir to combine and add salt.
4. 5. Cook until chorizo is barely pink, add cabbage and chickpeas and stir.
5. 6. Add tomatoes and chicken stock, stir, and bring to a boil.
6. 7. Reduce heat to a simmer, cover and cook for 15-20 minutes, until tomatoes have broken down and chickpeas have softened slightly.
7. 8. Add spinach leaves and cook until just wilted, about 2 minutes.
8. 9. Remove from heat, adjust seasoning and divide into bowls.
9. 10. Chop hard boiled eggs and garnish soup with egg and radishes.
10. Best served with crusty bread covered in butter.