Slow-Cooker Tomato and Chickpea Soup

Slow-Cooker Tomato and Chickpea Soup

  • Preparation time

    10 mins
  • Cook time

    8 hrs
  • Serves 6

Ingredients

  • Can diced tomatoes - 3 x 400 g
  • Brown onion, chopped coarsely - 1
  • Cloves garlic, chopped coarsely - 3
  • Stalk celery, trimmed and sliced thickly - 1
  • Can chickpeas, drained and rinsed - 3 x 400 g
  • Chicken stock - 1 3/4 cup
  • Smoked paprika - 2 tsp
  • Caster sugar - 1 Tbsp
  • Sour cream - 1/3 cup

Method

  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.