Name: Slow-cooked chickpea and tomato soup
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 1.5 kilogram tomatoes, quartered; 1 brown onion (200g), chopped coarsely; 3 clove garlic, chopped coarsely; 1 stalk celery (150g), trimmed, sliced thickly; 3 x 400g cans chickpeas, drained, rinsed; 1 3/4 cup (430ml) chicken stock; 2 teaspoon smoked paprika; 1 tablespoon caster sugar; 1/3 cup (80g) sour cream

Ingredients

1.5 kilogram tomatoes, quartered

1 brown onion (200g), chopped coarsely

3 clove garlic, chopped coarsely

1 stalk celery (150g), trimmed, sliced thickly

3 x 400g cans chickpeas, drained, rinsed

1 3/4 cup (430ml) chicken stock

2 teaspoon smoked paprika

1 tablespoon caster sugar

1/3 cup (80g) sour cream

Method

1.Place tomato, onion, garlic, celery, chickpeas, stock, paprika and sugar in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

2.Using a slotted spoon, transfer 2 cups of chickpeas to a medium bowl; reserve. Stand remaining soup 10 minutes, then process soup until smooth. Stir in reserved chickpeas. Season to taste.

3.Serve soup topped with sour cream.

Choose the ripest tomatoes you can find. If you dislike tomato skins, you can either peel the tomatoes before adding to the cooker or strain the pureed soup before returning the chickpeas.
Note

Woman's Weekly Food

Ingredients

Method

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