2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
150 g (5 oz) chorizo, skinned and diced
4 teaspoon smoked paprika
2-3 thyme sprigs
1 litre (14 pints) chicken stock
1 tablespoon tomato purée
375 g (12 oz) sweet potatoes, diced
410 g (132 oz) can chickpeas, drained
salt and pepper
chopped parsley or thyme leaves. to garnish


1.Preheat the slow cooker if necessary.
2.Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until just beginning to turn golden.
3.Stir in the garlic and chorizo and cook for 2 minutes.
4.Mix in the paprika, add the thyme sprigs, stock and tomato purée and bring to the boil, stirring, then add a little salt and pepper.
5.Add the sweet potatoes and chickpeas to the slow cooker pot and pour over the hot stock mixture.
6.Cover with the lid and cook on low for 6-8 hours until the sweet potatoes are tender.
7.Ladle into bowls, sprinkle with a little chopped parsley or thyme leaves and serve with warmed pitta breads, if liked.
8.FOR TOMATO, CHICKPEA & CHORIZO SOUP, make the soup as above up to the point where the paprika and thyme have been added.
9.Reduce the stock to 750 ml (14 pints) and add to the frying pan with the tomato purée and 2 teaspoons brown sugar.
10.Bring to the boil.
11.Omit the sweet potatoes but add 500 g (1 lb) skinned and diced tomatoes to the slow cooker pot along with the chickpeas.
12.Pour over the stock mixture and continue as above.

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