Slow cooker beef soup with chickpea & chorizo
Our slow cooker beef soup is just the thing when you need a rich, warming dinner, made with osso bucco, nutty chickpeas and smoky chorizo.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1.2kg beef shin pieces (osso bucco), on the bone
- 2 small leeks (400g), trimmed, sliced thinly
- ½ cup (125ml) dry sherry
- 2 x 400g canned chickpeas, rinsed, drained
- 2 medium carrots (240g), halved, sliced thickly
- 400g canned diced tomatoes
- ¾ cup (150g) thinly sliced roasted red capsicum
- 3 cloves garlic, crushed
- 2 dried bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon dried chilli flakes
- 1 litre (4 cups) water
- 2 cups (500ml) beef stock
- 1 cured chorizo sausage (130g), sliced thinly
- ⅓ cup loosely packed fresh flat-leaf parsley leaves
- crusty bread, for serving
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