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
  • 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
  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.

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