Name: Spanish oxtail and chickpea soup
Prep time: 40 min
Cook time: 485 min
Total time: 525 min
Yield: 6
Ingredients: 1.5 kilogram oxtails, cut into 5cm pieces; 400 gram canned chickpeas (garbanzo beans) rinsed, drained; 400 gram canned diced tomatoes; 2 small leeks (400g), sliced thinley; 2 medium carrots (240g), halved, sliced thickly; 1/2 cup (100g) thinly sliced roasted red capsicum; 3 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1/2 cup (250ml) dry sherry; 2 dried bay leaves; 2 teaspoon smoked paprika; 1 litre (4 cups) water; 2 cup (500ml) beef stock; 250 gram packet microwave white long-grain rice; 1 cured chorizo sausage (130g), sliced thinly; 1/3 cup loosely packed fresh flat-leaf parsley leaves; 1 lemon, cut into wedges

Spanish oxtail and chickpea soup

Warm yourself up on a winter's night with this hearty and delicious Spanish oxtail and chickpea soup.

Skip to Recipe

Serves 6

Prep

40M

Cook

8H 5M

Total

8H 45M

Ingredients

1.5 kilogram oxtails, cut into 5cm pieces

400 gram canned chickpeas (garbanzo beans) rinsed, drained

400 gram canned diced tomatoes

2 small leeks (400g), sliced thinley

2 medium carrots (240g), halved, sliced thickly

1/2 cup (100g) thinly sliced roasted red capsicum

3 clove garlic, crushed

1 teaspoon dried chilli flakes

1/2 cup (250ml) dry sherry

2 dried bay leaves

2 teaspoon smoked paprika

1 litre (4 cups) water

2 cup (500ml) beef stock

250 gram packet microwave white long-grain rice

1 cured chorizo sausage (130g), sliced thinly

1/3 cup loosely packed fresh flat-leaf parsley leaves

1 lemon, cut into wedges

Method

1.Trim excess fat from oxtail. Combine oxtail, chickpeas, tomatoes, leek, carrot, capsicum, garlic, bay leaves, paprika, chilli flakes, sherry, the water and stock in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.Heat rice according to directions on packet.

3.Meanwhile, discard bay leaves from cooker. Skim fat from surface. Add rice to cooker; cook, uncovered, on high, for 5 minutes or until mixture is thickened slightly. Season to taste.

4.Cook chorizo in a heated small frying pan until browned and crisp; drain on paper towel.

5.Divide oxtail into serving bowls; ladle hot soup into bowls.

6.Serve soup topped with chorizo and parsley; accompany with lemon wedges.

Suitable to freeze at the end of step 1.
Note

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