Step 2

Place tomatoes, onion, garlic, celery, chickpeas, stock, paprika and sugar in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

Step 5

Using a slotted spoon, transfer 2 cups of chickpeas to a medium bowl; reserve. Stand remaining soup 10 minutes, then process soup until smooth. Stir in reserved chickpeas. Season to taste.

Step 8

Serve soup topped with sour cream and crusty bread.

Step 10

Tip: Switch the chicken stock to a vegetable stock, or chicken-style vegetable stock to make this soup vegetarian friendly.