Slow-Cooker Chicken & Chickpea Soup

Name: Slow-Cooker Chicken & Chickpea Soup
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

5 steps

This set-it-and-forget-it slow-cooker recipe simmers away all day so you come home to a warm and healthy dinner the whole family will love. Using bone-in chicken is the key to making rich soup without adding broth.

Updated at: Wed, 16 Aug 2023 20:27:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2194 kcal (110%)

Total Fat54.2 g (77%)

Carbs262.5 g (101%)

Sugars58.9 g (65%)

Protein165.9 g (332%)

Sodium4967.4 mg (248%)

Fiber55 g (196%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 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

Gather all the ingredients.

Step 2

Drain 1 1/2 cups chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, 2 tablespoons tomato paste, garlic, bay leaf, 4 teaspoons cumin, 4 teaspoon paprika, 1/4 teaspoon cayenne and 1/4 teaspoon ground pepper; stir to combine. Add 2 pounds chicken. Cover and cook on Low for 8 hours or High for 4 hours.

Step 3

Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, 1/4 cup olives and 1/2 teaspoon salt to the slow cooker and stir to combine.

Step 4

Shred the chicken, discarding bones. Stir the chicken into the soup.

Step 5

Serve topped with 1/4 cup parsley (or cilantro).

View on eatingwell.com

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