Chickpea Chilli Soup
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
A hearty satisfying soup perfect for a cold winter's day!
Ingredients
- 400 g precooked chickpeas
- 700 g passata
- 1 onion sliced
- 1 garlic clove grated
- 1 courgette sliced
- 1 red and green pepper sliced
- 1/2-1 tsp dried chilli flakes
- 1 tsp smoked paprika
- 1 tsp dried coriander
- 1/2 tsp dried cumin
- 1 vegetable stock cube
- 1/2 pint of water
Instructions
-
In a pan fry off the onions in a little oil until they soften and add to the slow cooker.
-
Pour in all the other ingredients except the chickpeas.
-
Set the slow cooker to cook for 1 hour and 30 minutes.
-
When the slow cooker has finished pour in the chickpeas and stir through.
-
Heat through and serve piping hot.
Recipe Notes
The soup can also be made in a saucepan or casserole dish on the hob, simmering on a low heat.