Slow-Cooker Tomato and Chickpea Soup

clock 10 minutes + 8 hours bowl Serves 6


  • 3 x 400g can diced tomatoes
  • 1 brown onion, chopped coarsely
  • 3 clove garlic, chopped coarsely
  • 1 stalk celery, trimmed and sliced thickly
  • 3 x 400g can chickpeas, drained and rinsed
  • 430ml chicken stock
  • 2 tsp smoked paprika
  • 1 Tbsp caster sugar
  • 1/3 cup (80g) sour cream
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  • 1. Place tomatoes, 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 and crusty bread.

  • Tip: Switch the chicken stock to a vegetable stock, or chicken-style vegetable stock to make this soup vegetarian friendly.

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