Practical Method to Serving 5-Star Slow Cooker chunky chickpea and chorizo soup
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To prepare an unforgettable Slow Cooker chunky chickpea and chorizo soup, here are the materials required:
- Prepare 2 tbs of olive oil.
- Take 1 of onion (chopped).
- Get 2 of garlic cloves (finely chopped).
- Prepare 150 g of chorizo (diced).
- Take 3/4 tsp of paprika.
- Prepare of thyme.
- Get 1 litre of chicken stock.
- Take 1 tbs of tomato puree.
- Take 375 g of sweet potatos (diced).
- Use 410 g of canned chickpeas (drained).
- You need of salt and pepper.
After preparing the components, next you are good to cook your tasty Slow Cooker chunky chickpea and chorizo soup by following the guidances on this section:
- 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..
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. 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. Chicken & Chorizo Casserole - Slow Cooker or OvenBiaMaith. paprika, salt, chicken thighs, chorizo, red peppers, garlic cloves Slow Cooker Poblano Corn Chowder with Chicken and ChorizoFoodista. cream style corn, cilantro leaves, chorizo sausage, heavy.
Recipe : Slow Cooker chunky chickpea and chorizo soup
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