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When it’s freezing cold outside I can be a bit funny about eating meals that aren’t warm.  There’s nothing better than a nice hot meal to warm your belly in the winter and one of my favourite meals is a hearty soup.  

With some soups, I find that they can leave me feeling a little dissatisfied, a few hours later I can become hungry again because the soup wasn’t substantial enough.  I like my soups to be full to the brim with ingredients, hearty and brimming with goodness.  One weekend I was cooking up a storm in the kitchen and dusted off my slow cooker.  Instead of making my planned vegetarian chilli, I decided to make something else instead, a slow cooked soup that can be left to its own devices and fill the house with its delicious scent whilst it cooks. 

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!
Author: Jemma Andrew-Adiamah
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
  1. In a pan fry off the onions in a little oil until they soften and add to the slow cooker.
  2. Pour in all the other ingredients except the chickpeas.
  3. Set the slow cooker to cook for 1 hour and 30 minutes.
  4. When the slow cooker has finished pour in the chickpeas and stir through.
  5. 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.

What I love about this soup is how little preparation is involved, it’s literally just a bit of chopping and leaving the slow cooker to do the work.  Of course, this soup could also be made on the hob in a saucepan or casserole dish and simmered on a low heat. 

If you like a chilli kick like me then you can really ramp up the heat with this soup, but also make it milder too if you aren’t a fan of the hot stuff.   This recipe makes a large batch, so it’s perfect for storing in the freezer and warming up after coming in from the cold.  

Are you a fan of spicy food?  What are your favourite ingredients to add to a hearty soup? 

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