Slow-Cooker Chicken & Chickpea Soup

Name: Slow-Cooker Chicken & Chickpea Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Moroccan, African, TexMex, American
Ingredients: 1 ½ cups dried chickpeas, soaked overnight; 4 cups water; 1 large yellow onion, finely chopped; 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted; 2 tablespoons tomato paste; 4 cloves garlic, finely chopped; 1 bay leaf; 4 teaspoons ground cumin; 4 teaspoons paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon ground pepper; 2 pounds bone-in chicken thighs, skin removed, trimmed; 1 (14 ounce) can artichoke hearts, drained and quartered; ¼ cup halved pitted oil-cured olives; ½ teaspoon salt; ¼ cup chopped fresh parsley or cilantro

3 steps

Prep:20minCook:4h

Updated at: Wed, 16 Aug 2023 19:30:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories365.7 kcal (18%)

Total Fat9 g (13%)

Carbs43.8 g (17%)

Sugars9.8 g (11%)

Protein27.6 g (55%)

Sodium827.9 mg (41%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsdried chickpeas

soaked overnight

4 cupswater

1yellow onion

large, finely chopped

1 x 15 ouncecan no-salt-added diced tomatoes

preferably fire-roasted

2 tablespoonstomato paste

4cloves garlic

finely chopped

1bay leaf

4 teaspoonsground cumin

4 teaspoonspaprika

¼ teaspooncayenne pepper

¼ teaspoonground pepper

2 poundschicken thighs

bone-in, skin removed, trimmed

1 x 14 ouncecan artichoke hearts

drained and quartered

¼ cuppitted oil-cured olives

halved

½ teaspoonsalt

¼ cupfresh parsley

chopped, or cilantro

Instructions

Step 1

Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add . Cover and cook on Low for 8 hours or High for 4 hours.

Step 2

Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine.

Step 3

Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).