Mexican · Soup

Slow-Cooked Chickpea Soup

Our tested Slow-Cooked Chickpea Soup: charred, generous, and balanced with ancho chilli. Serves 6 people with plenty to go around.

4.9 from 3,105 cooks

Prep25 min

Cook120 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Mexican Members

Mexican

A street-style take on Prawn Crumble, built on cumin and garlic and finished the way we like...

45 min · Easy

Mexican Members

Mexican

The kind of Mexican plate you make on repeat. ancho chilli, a proper bake, and a finish of...

1 hr 20 min · Medium

Mexican Members

Mexican

Our tested Baked Salmon Flatbread: charred, generous, and balanced with tomatillo and jalapeno....

1 hr 20 min · Medium

Mexican Members

Mexican

A bright take on Halloumi Scramble, built on chipotle and honey and finished the way we like...

48 min · Medium