Method

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Place chilli into TM bowl and chop for 4 seconds on speed 7

Scrape down sides of the bowl with the spatula. You can omit the chilli if preferred.

Add oil and Saute for 2 minutes at 100c on speed1

Add tomatoes and water into bowl and heat for 5 minutes at 100c on speed soft. (If using fresh tomatoes, chop for 2-3 seconds on speed 7)

Slice chorizo sausage lengthwise into strips and remove skin, then chop into cubes and roughly shredd the cabbage (use some of the green leaves too)

Add shorizo, half of the cabbage and stock into the bowl and cook for 5 minutes at 100c on Reverse + speed soft, then add the remaining cabbage and chick peas and cook for another 6-7 minutes at 100c on Reverse + speed soft.

Transfer to a large serving bowl and sprinkle dired chilli flakes on top.

*Check to ensure Chorizo is gluten free or replace with and smoke sausage that you know is gluten free