Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, slow cooker chunky chickpea and chorizo soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mix in the paprika, thyme, stock and tomato puree and bring to the boil, stirring, add a little salt and pepper. Add the sweet potatos and chickpeas to the slow cooker pot and pour over the hot stock mixture. Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew.
Slow Cooker chunky chickpea and chorizo soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Slow Cooker chunky chickpea and chorizo soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have slow cooker chunky chickpea and chorizo soup using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker chunky chickpea and chorizo soup:
- Make ready 2 tbs olive oil
- Get 1 onion (chopped)
- Take 2 garlic cloves (finely chopped)
- Make ready 150 g chorizo (diced)
- Get 3/4 tsp paprika
- Get thyme
- Take 1 litre chicken stock
- Get 1 tbs tomato puree
- Make ready 375 g sweet potatos (diced)
- Prepare 410 g canned chickpeas (drained)
- Make ready salt and pepper
A few things come together to really make this Slow Cooker Chickpea and Vegetable Soup a fantastic dish. For starters, the ingredients combine in a fun and flavorful way, creating a thick and chunky consistency. Serve with avocado, sour cream and cilantro. Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
Steps to make Slow Cooker chunky chickpea and chorizo soup:
- Heat oil in frying pan, add the onion and fry, stirring for 5 mins.
- 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.
- 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.
- Serve.
While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. I've since created a slow cooker white beans and sausage recipe that uses smoked turkey sausage and creamy white beans, plus lots of fresh herbs. And today I'm bringing you a slow cooker black bean and chorizo soup. I think it's one of my best crock pot recipes.
So that’s going to wrap it up for this exceptional food slow cooker chunky chickpea and chorizo soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
