Simple Way to Make Super Quick Slow Cooker chunky chickpea and chorizo soup

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Slow Cooker chunky chickpea and chorizo soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Slow Cooker chunky chickpea and chorizo soup Recipe. Hey guys :) I hope you're all having a great day so far. Tonght for tea, I'm making a chicken & chorizo slow cooker stew!

You can have Slow Cooker chunky chickpea and chorizo soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Slow Cooker chunky chickpea and chorizo soup

1. Make ready 2 tbs of olive oil.
2. It’s 1 of onion (chopped).
3. You need 2 of garlic cloves (finely chopped).
4. You need 150 g of chorizo (diced).
5. Make ready 3/4 tsp of paprika.
6. Take of thyme.
7. Take 1 litre of chicken stock.
8. It’s 1 tbs of tomato puree.
9. Make ready 375 g of sweet potatos (diced).
10. It’s 410 g of canned chickpeas (drained).
11. It’s of salt and pepper.

That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that's as creamy and cheesy as the.Slow-Cooker Chickpeas With Sunchokes and Chorizo.Place the soaked, drained chickpeas and the chorizo-onion mixture in the bowl of the slow cooker.Sprinkle the smoked Spanish paprika and oregano leaves over the chickpeas, then add the sunchokes, enough of the hot.

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..

I only made two changes as I do not like chorizo I took that out and added clams.It was the closest to Manhattan clam chowder which is very hard to find.We wanted an exceptionally satisfying lentil and chorizo soup that was dead simple and completely hands-off.

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.Cooking Chickpeas in the Slow Cooker.Another option is to cook them in a slow cooker.The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on Ridiculously Easy Bean Salad.