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Slow-Cooker Tomato and Chickpea Soup

Slow-Cooker Tomato and Chickpea Soup

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10 mins + 480 mins
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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


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.


Qty Price
Essentials Tomatoes Diced $0.80 ea
$0.80 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Garlic Nz
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Celery Whole Bunch
arrow icon exclamation icon Out of stock Out of stock
Wattie's Chick Peas In Spring Water $2.00 ea
$2.00 ea
Campbells Real Stock Chicken Stock Liquid Reduced Salt $3.50 ea
$3.50 ea
Countdown Spice Smoked Paprika $2.00 ea
$2.00 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Anchor Sour Cream Original $3.60 ea
$3.60 ea