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Photo of Chorizo and chickpea soup by WW

Chorizo and chickpea soup

7 - 10
PersonalPoints™ per serving
Total Time
4 hr 25 min
20 min
1 hr 25 min
This soup can easily be made with pantry staples and is full of Mediterranean flavour!


Olive oil

1 tbs

Chorizo sausage

200 g, finely chopped


2 clove(s), crushed

Red onion

2 medium, finely chopped

Ground paprika

1 tbs, sweet


4 medium, chopped

Red capsicum

2 medium, finely chopped

Chicken stock

2 cup(s), (250ml)

Canned chickpeas, rinsed and drained

2 400g can, (2x400g can)

Cherry tomatoes

100 g, finely chopped

Fresh coriander

¼ cup(s), finely chopped

Fresh green chilli

1 whole, finely chopped

Lemon juice

1 tbs


  1. Heat oil in a large saucepan over medium heat. Add chorizo, garlic and half the onion and cook, stirring, for 5 minutes or until onion has softened. Add paprika and cook, stirring, for 1 minute or until fragrant.
  2. Place chorizo mixture, canned tomatoes, capsicum and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 1 hour (or low for 2 hours). Add chickpeas and cook for 15 minutes (or low for 30 minutes).
  3. Meanwhile, combine cherry tomatoes, coriander, chilli, juice and remaining onion in a medium bowl. Serve soup topped with cherry tomato salsa.


SERVING SUGGESTION: Crusty ciabatta bread.