Dinner ideas

Spanish oxtail and chickpea soup

Warm yourself up on a winter's night with this hearty and delicious Spanish oxtail and chickpea soup.
6
40M
8H 5M
8H 45M

Ingredients

Method

1.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.
2.Heat rice according to directions on packet.
3.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.
4.Cook chorizo in a heated small frying pan until browned and crisp; drain on paper towel.
5.Divide oxtail into serving bowls; ladle hot soup into bowls.
6.Serve soup topped with chorizo and parsley; accompany with lemon wedges.

Suitable to freeze at the end of step 1.

Note

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