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Slow-Cooker Chicken and Chickpea Soup

Name: Slow-Cooker Chicken and Chickpea Soup
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Ingredients: 1 1/2 cups dried chickpeas, soaked overnight; 4 cups water; 1 large yellow onion, diced; 1 (15 oz) can canned diced tomatoes, no salt added (preferably fire roasted); 2 tbsp tomato paste; 1 bay leaf; 4 garlic cloves, finely chopped; 4 tsp ground cumin; 4 tsp paprika; 1/4 tsp cayenne pepper; 1/4 tsp ground black pepper; 2 lbs chicken thighs, bones and skin removed; 1 (14 oz) can artichoke hearts, drained and quartered; 1/4 cup halved pitted oil-cured olives; 1/2 tsp Himalayan pink salt; 1/4 cup fresh parsley or cilantro, chopped

This Slow-Cooker Chicken and Chickpea Soup is a hearty and flavorful dish that's perfect for a comforting meal. Loaded with chickpeas, chicken, and a blend of spices, it's both nutritious and delicious. The slow-cooking method ensures tender chicken and rich flavors throughout the soup.

Slow-Cooker Chicken and Chickpea Soup

Servings

6-8

Prep Time

20 minutes

Cook Time

6-8 hours

Ingredients

1 1/2 cups dried chickpeas, soaked overnight
4 cups water
1 large yellow onion, diced
1 (15 oz) can canned diced tomatoes, no salt added (preferably fire roasted)
2 tbsp tomato paste
1 bay leaf
4 garlic cloves, finely chopped
4 tsp ground cumin
4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
2 lbs chicken thighs, bones and skin removed
1 (14 oz) can artichoke hearts, drained and quartered
1/4 cup halved pitted oil-cured olives
1/2 tsp Himalayan pink salt
1/4 cup fresh parsley or cilantro, chopped

Directions

Drain and rinse the soaked chickpeas
In a slow cooker, combine the chickpeas and water
Add the diced yellow onion, canned diced tomatoes (including their juice), tomato paste, and bay leaf to the slow cooker
Stir in the finely chopped garlic, ground cumin, paprika, cayenne pepper, and ground black pepper
Place the chicken thighs on top of the mixture in the slow cooker
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken and chickpeas are tender
About 30 minutes before the cooking time is up, add the drained and quartered artichoke hearts and halved pitted olives to the slow cooker. Stir to combine
Season the soup with Himalayan pink salt to taste
Just before serving, remove the bay leaf and stir in the fresh parsley or cilantro
Serve the soup hot, garnished with additional parsley or cilantro if desired