Chorizo and chickpea soup
7
Points®
Total time: 4 hr 25 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
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)
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
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.
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