A warming winter soup, that can be spiced up by using hot chorizo or use mild ones for less heat. The chick peas give it a lovely texture as well as making it filling. Its perfect served with focaccia bread. It is straight forward to make and can be made using everything bought from the shop but I've added a couple of notes below on how I spruce it up with things we make ourselves.
We use home made stock, which is pretty simple to make you just need some bones (I use pork or beef) put them in a large sauce pan. Add a chopped onion 1/2 a chopped celery, 2 chopped carrots, a handful of fresh parsley and sage, season with salt and pepper and bring to the boil. Let it then sit and simmer for 45 mins, strain the stock and chill until needed.
Of course we use homemade chorizo, you can use fresh or air dried and I prefer a spicy air dried chorizo. If you would like to know how to make chorizo you can come and learn on our Pig in a Day workshop, along with other porky goodies.
In tomato season I swap the passata for slow roasted homegrown tomatoes. Just sliced in half, popped in a try, drizzled with olive oil and balsamic vinegar, add a handful of thyme, a couple of cloves of sliced garlic, season with salt and pepper. The roast at 160deg C for 4 hours. You can do large batches, cool and freeze for later.
If you have a veggy garden and no savoy cabbage you can use a different cabbage, silverbeet or even spinach.
OK on with the soup.