Slow-cooked chickpea and tomato soup

A warming winter soup of slow-cooked chickpea and tomato soup from Australian Women's Weekly.
slow-cooker chickpea and tomato soup
8H 30M



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.


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