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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

Ingredients

  • 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

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.

MEAL INGREDIENTS

Qty Price
Countdown Tomatoes Diced Italian $0.90 ea
$0.90 ea
Fresh Produce Onions Brown $2.49 kg
$2.49 kg
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Fresh Produce Celery Whole Bunch $5.50 ea
$5.50 ea
Wattie's Chick Peas In Spring Water $1.80 ea
$1.80 ea
Campbells Real Stock Chicken Stock Liquid Reduced Salt $2.99 ea
$2.99 ea
Countdown Spice Smoked Paprika $2.00 ea
$2.00 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Anchor Sour Cream Original $3.30 ea was $3.60
$3.30 ea was $3.60