Winter warmers

SMOKY CHICKPEA & TOMATO SOUP

SERVES 6

INGREDIENTS

1.5kg tomatoes, quartered
1 large onion, chopped coarsely
3 cloves garlic, chopped coarsely
1 stalk celery, trimmed and sliced thickly
3 x 400g cans chickpeas, rinsed, drained
1¾ cups (430ml) chicken stock
2 tsp smoked paprika
1 Tbsp caster sugar
⅓ cup (80g) sour cream

1 Place tomato, onion, garlic, celery, chickpeas, stock, paprika and sugar in a 4.5-litre slow cooker. Cook on low for about 8 hours.

2 Using a slotted spoon, remove 2 cups of the chickpeas and reserve. Leave the remaining soup for 10 minutes then blend until smooth. Stir in reserved chickpeas. Season to taste.

3 Serve soup topped with sour cream.

Suitable to freeze