Photo of Chorizo and chickpea soup by WW

Chorizo and chickpea soup

13
10
10
SmartPoints® value per serving
Total Time
4 hr 25 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
This soup can easily be made with pantry staples and is full of Mediterranean flavour!

Ingredients

olive oil

1 tbs

chorizo sausage

200 g, finely chopped

garlic

2 clove(s), crushed

red onion

2 medium, finely chopped

ground paprika

1 tbs, sweet

tomato(es)

4 medium, chopped

red capsicum

2 medium, finely chopped

chicken stock

2 cup(s), (250ml)

chickpeas, canned, rinsed, drained

2 can(s), (2x400g can)

cherry tomato

100 g, finely chopped

fresh coriander

¼ cup(s), finely chopped

fresh green chilli

1 whole, finely chopped

lemon juice

1 tbs

Instructions

  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.

Notes

SERVING SUGGESTION: Crusty ciabatta bread.

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