Speedy Chickpea and Tomato Soup

Cook time

9 minutes




  • 1 Tbs olive oil
  • 2 brown onions, finely diced
  • 5 cloves garlic, crushed
  • 2 x 800g cans tomatoes
  • 4 x 400g cans chickpeas drained
  • 3 cups Vegetable stock
  • 2 Tbs ground harissa blend
  • Salt and pepper
  • Parmesan cheese, parsley and crusty bread.


  • Prep time: 5 minutes
    Cook Time: 9 minutes
    Serves: 8
  • Step 1 Select SAUTÉ on the Express Crock XL Multi-Cooker and press START/STOP. Add oil, allow oil to preheat and brown onion for 3 minutes. Add garlic and cook for 1 minute.
  • Step 2 Add tomatoes, chickpeas, stock, harissa and season. Secure the lid, ensuring the steam release valve is in the seal (closed) position, select SOUP, adjust time to 5 minutes, press START/STOP.
  • Step 3 Once the Express Crock XL Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes. Carefully release any pressure left inside before opening.
  • Step 4 With a stick blender, blend soup to a thick consistency and season with sea salt and freshly cracked pepper.
  • Step 5 Serve with parmesan cheese, parsley and crusty bread.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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