Slow Cooker Chunky Chickpea and Chorizo Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    638

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

  • Olive oil icon
    Olive oil
    30ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Chorizo icon
    Chorizo
    142g
  • Smoked paprika icon
    Smoked paprika
    2g
  • Fresh thyme icon
    Fresh thyme
    9g
  • Chicken stock icon
    Chicken stock
    1020ml
  • Tomato paste icon
    Tomato paste
    16g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sweet potato icon
    Sweet potato
    726g
  • Canned chickpeas icon
    Canned chickpeas
    383g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

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

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside chorizo: skinned & diced
  4. Prep and set aside sweet potato: diced
  5. Prep and set aside canned chickpeas: drained
  6. Prep and set aside fresh parsley: chopped
  7. Get a clean medium cast iron skillet
  8. Add olive oil
  9. Heat
  10. Add prepared onion
  11. Fry until light golden - 5 min
  12. Stir prepared garlic clove
  13. Stir prepared chorizo
  14. Cook - 2 min
  15. Add smoked paprika
  16. Add fresh thyme
  17. Add chicken stock
  18. Add tomato paste
  19. Heat until boiling
  20. Season with salt & pepper
  21. Get a clean slow cooker bowl
  22. Pour content of medium cast iron skillet into slow cooker bowl and cover
  23. Add prepared sweet potato
  24. Add prepared canned chickpeas
  25. Cook until tender - 8 hr, low heat
  26. Ladle soup into medium bowl
  27. Sprinkle with prepared fresh parsley
  28. Serve
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