Chorizo chickpea noodle soup [Bulkbites.com]

• Servings: 6
• Time: 30 minutes

I always make a large amount of this soup and freeze part of it. Great for some protein, not too great when your cutting. Tastes very good though!

Nutrition

• calories: 742
• protein: 33
• carbs: 100
• fat: 23
• saturated fat: 7.74
• polyunsaturated fat: 3.43
• monounsaturated fat: 9.09
• cholesterol: 145
• sodium: 684
• potassium: 911
• dietary fiber: 6.91
• sugars: 5.33
• vitamin a: 178
• vitamin c: 32
• calcium: 134
• iron: 5
• magnesium: 0
• complex carbs: 87.76
• other fats: 2.74

Ingredients

• 4.02 link Chorizo, pork and beef
• 750 gram Noodles, egg, dry, unenriched
• 1.02 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 10.02 gram Sambal
• 0.48 head Cabbage, chinese (pak-choi), raw
• 4.98 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 6 1 cup Water

Instructions

• Heat up a large skillet or sauce pan, and fry the cubed chorizo
• Add the chicken broth and the water and cook for 5 minutes
• Chop the cabbage and add together with the chickpeas to the broth
• Add 1 teaspoon sambal (or to taste), let simmer for 15 minutes.
• Add the egg noodles and cook until noodles are soft (not too long, they will become mushy)
• Add some more water if needed (some egg needles take a lot of water, you want it to be a soup)
• Enjoy.