Recipe: Delicious Slow Cooker chunky chickpea and chorizo soup

Slow Cooker chunky chickpea and chorizo soup. Free UK Delivery on Eligible Orders! Add the sweet potatos and chickpeas to the slow cooker pot and pour over the hot stock mixture. Thank you so much for the great recipe.

When the program has finished, open the lid and season to taste before serving. Slow Cooker chunky chickpea and chorizo soup step by step. Mix in the paprika, thyme, stock and tomato puree and bring to the boil, stirring, add a little salt and pepper. You can have Slow Cooker chunky chickpea and chorizo soup using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Slow Cooker chunky chickpea and chorizo soup

1. Prepare of olive oil.
2. Prepare of onion (chopped).
3. You need of garlic cloves (finely chopped).
4. It's of chorizo (diced).
5. Prepare of paprika.
6. Prepare of thyme.
7. You need of chicken stock.
8. Prepare of tomato puree.
9. You need of sweet potatos (diced).
10. It's of canned chickpeas (drained).
11. Prepare of salt and pepper.

Add the sweet potatos and chickpeas to the slow cooker pot and pour over the hot stock mixture. Cook with Us: Easy, Fresh and Colorful Meals. by luna in Soups. Layer on the bones and chorizo, followed by the remaining ingredients. Any excess fat from the chorizo may be skimmed before serving.

Slow Cooker chunky chickpea and chorizo soup instructions

1. Heat oil in frying pan, add the onion and fry, stirring for 5 mins..
2. Stir in the garlic and chorizo and cook for 2 mins. Mix in the paprika, thyme, stock and tomato puree and bring to the boil, stirring, add a little salt and pepper..
3. Add the sweet potatos and chickpeas to the slow cooker pot and pour over the hot stock mixture. Cover with lid and cook on low for 6-8 hours..
4. Serve..

Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread.