Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, slow cooker chunky chickpea and chorizo soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken and chorizo sausage are simmered in the slow cooker with plenty of spices and hot peppers creating a hearty Mexican-inspired make-ahead meal. 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. This slow cooker chicken and chorizo is absolutely loaded with flavour!
Slow Cooker chunky chickpea and chorizo soup is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Slow Cooker chunky chickpea and chorizo soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have slow cooker chunky chickpea and chorizo soup using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker chunky chickpea and chorizo soup:
- Make ready 2 tbs olive oil
- Prepare 1 onion (chopped)
- Take 2 garlic cloves (finely chopped)
- Take 150 g chorizo (diced)
- Get 3/4 tsp paprika
- Prepare thyme
- Get 1 litre chicken stock
- Take 1 tbs tomato puree
- Prepare 375 g sweet potatos (diced)
- Prepare 410 g canned chickpeas (drained)
- Make ready salt and pepper
Take advantage of the slow cooker's ability with beans. Here, chickpeas are combined with sunchokes (also called Jerusalem artichokes) and chorizo, which can be omitted to make the dish vegetarian. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious. I used browned and crumbled chorizo I had in my freezer.
Steps to make Slow Cooker chunky chickpea and chorizo soup:
- Heat oil in frying pan, add the onion and fry, stirring for 5 mins.
- 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.
- 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.
- Serve.
Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious. I used browned and crumbled chorizo I had in my freezer. So I cooked the chicken breasts whole for a few hours and then removed and when cooled, I shredded. Cooking Chickpeas in the Slow Cooker. Another option is to cook them in a slow cooker.
So that is going to wrap it up for this exceptional food slow cooker chunky chickpea and chorizo soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
