Spanish oxtail and chickpea soup

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

  • 40 mins preparation
  • 8 hrs 5 mins cooking
  • Serves 6
  • Print


Spanish oxtail and chickpea soup
  • 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 and chickpea soup
  • 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.

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