Name: Spanish oxtail & chickpea soup
Prep time: 40 min
Cook time: 485 min
Total time: 525 min
Yield: 6
Ingredients: 1.5 kilogram oxtails, cut into 5cm pieces; 400 gram canned chickpeas (garbanzo beans) rinsed, drained; 400 gram canned diced tomatoes; 2 small leeks (400g), sliced thinley; 2 medium carrots (240g), halved, sliced thickly; 1/2 cup (100g) thinly sliced roasted red capsicum; 3 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1/2 cup (250ml) dry sherry; 2 dried bay leaves; 2 teaspoon smoked paprika; 1 litre (4 cups) water; 2 cup (500ml) beef stock; 250 gram packet microwave white long-grain rice; 1 cured chorizo sausage (130g), sliced thinly; 1/3 cup loosely packed fresh flat-leaf parsley leaves; 1 lemon, cut into wedges

Spanish oxtail & chickpea soup

A flavourful comfort food dinner.

Skip to Recipe

Serves 6

Prep

40M

Cook

8H 5M

Total

8H 45M

Warm yourself up on a winter’s night with this hearty and delicious Spanish oxtail and chickpea soup.

Are you looking for more slow cooker soup recipes?

Ingredients

1.5 kilogram oxtails, cut into 5cm pieces

400 gram canned chickpeas (garbanzo beans) rinsed, drained

400 gram canned diced tomatoes

2 small leeks (400g), sliced thinley

2 medium carrots (240g), halved, sliced thickly

1/2 cup (100g) thinly sliced roasted red capsicum

3 clove garlic, crushed

1 teaspoon dried chilli flakes

1/2 cup (250ml) dry sherry

2 dried bay leaves

2 teaspoon smoked paprika

1 litre (4 cups) water

2 cup (500ml) beef stock

250 gram packet microwave white long-grain rice

1 cured chorizo sausage (130g), sliced thinly

1/3 cup loosely packed fresh flat-leaf parsley leaves

1 lemon, cut into wedges

Method

Trim excess fat from oxtail. Combine oxtail, chickpeas, tomatoes, leek, carrot, capsicum, garlic, bay leaves, paprika, chilli flakes, sherry, the water and stock in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

Heat rice according to directions on packet.

Meanwhile, discard bay leaves from cooker. Skim fat from surface. Add rice to cooker; cook, uncovered, on high, for 5 minutes or until mixture is thickened slightly. Season to taste.

Cook chorizo in a heated small frying pan until browned and crisp; drain on paper towel.

Divide oxtail into serving bowls; ladle hot soup into bowls.

Serve soup topped with chorizo and parsley; accompany with lemon wedges.

Can I freeze the oxtail soup?

Yes, the soup is suitable to freeze at the end of step 1.

What is oxtail?

Oxtail is a flavourful, highly fatty cut of meat from the tail of cattle. It requires long, slow cooking, making it perfect for curries, stews and soups. Originally from the ox but today may also be from beef cattle.

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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Can I freeze the oxtail soup?

What is oxtail?

More oxtail recipes

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