Slow Cooker Chunky Chickpea and Chorizo Soup

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recipe by Sara Lewis https://www.lovefood.com/profile/139037/sara-lewis

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    579

The heady flavors of chorizo and smoked paprika combine in this hearty soup. Packed with chickpeas and sweet potatoes, this would be delicious as a filling lunch or dinner, served with toasted pita bread.

recipe updated Aug 20, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Chorizo icon
    Chorizo
    ½ cup
  • Sweet potato icon
    Sweet potato
    2.75 cups (726g)
  • Canned chickpeas icon
    Canned chickpeas
    13.5 ounces (about 1)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Smoked paprika icon
    Smoked paprika
    about ¾ teaspoon (2g)
  • Fresh thyme icon
    Fresh thyme
    3
  • Chicken stock icon
    Chicken stock
    4.25 cups (1020ml)
  • Tomato paste icon
    Tomato paste
    1 tbsp (16g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl

Step preview

  1. Add olive oil to a clean medium cast iron skillet
  2. Heat
  3. Add onion to the medium cast iron skillet
  4. Fry until light golden - 5 min
  5. Stir garlic clove and chorizo into the medium cast iron skillet
  6. Cook - 2 min
  7. Add smoked paprika, fresh thyme, chicken stock and tomato paste to the medium cast iron skillet
  8. Heat until boiling
  9. Season with salt & pepper
  10. Get a clean slow cooker bowl
  11. Pour content of medium cast iron skillet into slow cooker bowl and cover
  12. Add sweet potato and canned chickpeas to the soup
  13. Cook until tender - 8 hr, low heat
  14. Ladle soup into medium bowl
  15. Sprinkle with fresh parsley
  16. Serve
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