2 bacon slices, cut into 1/2" pieces 8 cups thinly sliced green cabbage 1 cup onion, chopped 1 garlic clove, minced 5 cups gf chicken stock (home-made or Swansons) One 15 ounce can chickpeas, garbanzo beans, drained One 14 ounce can whole tomatoes, undrained and chopped 1/2 pound chorizo 3 Tablespoons chopped fresh parsley
Cook chorizo in skillet at medium-high heat until browned about 10 minutes; drain and set aside. Cook bacon pieces in large Dutch oven over medium-high heat until crisp. Add cabbage, onion and garlic; saute 10 minutes. Add chicken stock, chickpeas and tomatoes. Bring to a boil; reduce heat and simmer 10 minutes. Ladle soup into each of 6 bowls and top with chorizo and parsley.
You can find chorizo made by your butcher or grocery store that is gluten-free. If you buy a pre-packaged product, make sure you check ingredients.
You can also make your own chorizo: 1/2 pound ground pork 1 Tablespoon cider vinegar 1 Tablespoon chili powder 1 1/2 teaspoon paprika 1 teaspoon vegetable oil 1/2 teaspoon sugar 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 garlic clove, crushed
Combine pork and remaining ingredients. Seal in plastic bag and refrigerate overnight.