Tag: chorizo

Slow Cooker Chickpea and Chorizo Tagine

 

Slow Cooker Chickpea and Chorizo Tagine

Recipe Type: Main
Cuisine: Slow Cooking
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 2-4
I was originally going to serve this with a lemon and mint couscous but then realised I didn’t have any couscous so I’ve said it serves two, but you could stretch it to four with couscous or rice.
Ingredients
  • 1 TBSP of olive oil
  • 2 red onions, sliced thinly
  • 2 cloves of garlic
  • 1 thin chorizo, 15 cm in length, roughly cut diagonally
  • 1 tsp paprika
  • 1 400g tin of chickpeas, rinsed
  • 2 bay leaves
  • 450 ml of veg stock
  • Couple of pinches of dried thyme
  • Juice of half a lemon
  • Couple of pinches of dried sage
  • Natural Yoghurt
Instructions
  1. Heat the oil in a large frying pan, sauté the onion and garlic for 3-5 minutes until they soften. Add the Chorizo and sauté for a couple of minutes. Add the paprika, stir and cook for a further minute.
  2. Transfer to the slow cooker. Add the chickpeas, bay leaves, vegetable stock and thyme, mix well. Cover and cook on low for 6-8 hours. Thirty minutes prior to serving add the lemon juice and sage.
  3. I’d recommend serving on a bed of couscous, with flatbread and yoghurt.

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Slow Cooker Chorizo and Sweet Potato Soup

When I first put all the ingredients in the slow cooker, I really wasn’t convinced and if I’m honest, I thought it was going to be gross. But, I was pleasantly surprised as it was gorgeous and we’ve had it at least another 4 times since.

Recipe: Chorizo and Sweet Potato Soup

Summary: A surprisingly tasty soup with an interesting mix of chickpeas, chorizo sausage and sweet potatoes

Ingredients

  • 2 TPSP of olive oil
  • 1 onion, chopped
  • 1 tsp of Lazy Garlic or 2 cloves
  • 170g of Chorizo Sausage, cut into bite sized pieces
  • 3/4 tsp of paprika
  • 1/2 tsp of dried thyme
  • 1 litre of chicken stock
  • 1 TBSP of tomato puree
  • 375g of sweet potato, bite size pieces
  • 400g chickpeas, drained
  • salt and pepper
  • 1/2 tsp dried parsley

Instructions

  1. Heat the oil in a frying pan, saute the onions for approx 3 minutes until they are soft.
  2. Add the garlic and sausage and cook for a further two minutes.
  3. Mix in the paprika, thyme, chicken stock and puree, season with salt and pepper and bring to a boil.
  4. Place the sweet potatoes in the slow cooker, pour over the sauce, mix well, cook and cover on low for 6-8 hours.
  5. Ladle into large soup bowls, garnish with parsley and serve with crusty bread.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 4

My rating 4 stars:  ★★★★☆ 1 review(s)

Note: This recipe was originally by Sara Lewis of 200 Slow Cooker recipes, but has been modified ever so slightly.