Slow cooking made easy.

SUNSHINE IN A BOWL

It’s hot in Spain at this time of year so let’s share some of their sunshine and warmth  in the form of an amazingly tasty soup to be enjoyed after a day outside or to warm you up after a good dip in our “bracing” waters!

Ingredients:

• 2 Tbs of oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 150g chorizo, skinned and diced
• ¾ tsp of smoked paprika (regular will do if you can’t get the smoked)
• 2-3 stems of thyme
• 1 litre (1 ¾ pints) chicken stock. Stock cubes are fine.
• 1 Tbs of Tomato Puree
• 10 new potatoes, halved.
• 1 Can of Chickpeas
• Salt & Pepper
• Parsley & Thyme leaves to garnish.

Method:

1. Heat the oil in the inner pot add the onion and fry until golden.
2. Stir in the garlic and chorizo and cook for 2 minutes
3. Mix in the paprika, thyme, stock and tomato puree and bring to the boil, stirring, then add a little salt and pepper.
4. Add the potatoes and chick peas and simmer for 5 minutes with the lid on.
5. Transfer to the outer Thermal Pot and leave to cook for a minimum of 2 hours. If you leave it longer it will only improve.
6. When serving sprinkle with a little chopped parsley or thyme.