This chicken, chorizo and kale soup is ideal for a fast and easy dinner in less than 15 mins in the Crockpot® Express Pressure Multicooker.

Ingredients

• 225g chorizo, remove the casing and dice
• 1 large onion, diced
• 2 large cloves of garlic, finely chopped
• 300g boneless, skinless chicken fillets
• 1 tsp smoked paprika
• 2 bay leaves
• 175g red lentils, rinsed
• 2 tbsp tomato puree
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 100g shredded kale
• 1 litre hot chicken stock
• Salt and pepper

Method

1. Press BROWN/SAUTÉ function. Adjust the time to 12 minutes. Press START/STOP and allow to preheat.
2. Place the chorizo into the cooking pot and sauté, stirring regularly for a couple of minutes.
3. Add the onions, garlic, chicken and paprika, continue to sauté.
4. Add the remaining ingredients and stir well.
5. Secure the lid, ensure the steam release valve is in the seal (closed) position and press PRESSURE COOK. Adjust the time to 10 minutes and press START/STOP.
6. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
7. Stir well, adjust the seasoning. Garnish with some chopped parsley, a dollop of natural yoghurt and a sprinkle of chilli seeds.