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.
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
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.
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.
I’d recommend serving on a bed of couscous, with flatbread and yoghurt.
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
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
Heat the oil in a frying pan, saute the onions for approx 3 minutes until they are soft.
Add the garlic and sausage and cook for a further two minutes.
Mix in the paprika, thyme, chicken stock and puree, season with salt and pepper and bring to a boil.
Place the sweet potatoes in the slow cooker, pour over the sauce, mix well, cook and cover on low for 6-8 hours.
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.