Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, slow cooker chunky chickpea and chorizo soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Slow Cooker Chunky Chickpea and Chorizo Soup. by. The heady flavours 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.

Slow Cooker chunky chickpea and chorizo soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Slow Cooker chunky chickpea and chorizo soup is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have slow cooker chunky chickpea and chorizo soup using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker chunky chickpea and chorizo soup:

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

This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its own variation, but this slow-cooker soup has enough meat to satisfy the carnivores and enough vegetables to make it healthy. Slow Cooker Tortellini Soup with Sausage and Kale Enjoy your tortellini a different way thanks to this recipe. I've since created a slow cooker white beans and sausage recipe that uses smoked turkey sausage and creamy white beans, plus lots of fresh herbs.

Steps to make Slow Cooker chunky chickpea and chorizo soup:

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.

And today I'm bringing you a slow cooker black bean and chorizo soup. I think it's one of my best crock pot recipes. It's more of a Cuban take than a Cajun or Creole one, but it's got all the same great elements. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils.

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