Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Chorizo and chickpea soup by WW

Chorizo and chickpea soup

7
Points®
Total Time
4 hr 25 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
This soup can easily be made with pantry staples and is full of Mediterranean flavour!

Ingredients

Olive oil

1 tbs

Chorizo sausage

200 g, finely chopped

Garlic

2 clove(s), crushed

Red onion

2 medium, finely chopped

Ground paprika

1 tbs, sweet

Tomato(es)

4 medium, chopped

Red capsicum

2 medium, finely chopped

Chicken stock

2 cup(s), (250ml)

Canned chickpeas, rinsed and drained

2 400g can, (2x400g can)

Cherry tomatoes

100 g, finely chopped

Fresh coriander

¼ cup(s), finely chopped

Fresh green chilli

1 whole, finely chopped

Lemon juice

1 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Add chorizo, garlic and half the onion and cook, stirring, for 5 minutes or until onion has softened. Add paprika and cook, stirring, for 1 minute or until fragrant.
  2. Place chorizo mixture, canned tomatoes, capsicum and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 1 hour (or low for 2 hours). Add chickpeas and cook for 15 minutes (or low for 30 minutes).
  3. Meanwhile, combine cherry tomatoes, coriander, chilli, juice and remaining onion in a medium bowl. Serve soup topped with cherry tomato salsa.

Notes

SERVING SUGGESTION: Crusty ciabatta bread.

You might like

You might like