Chicken And Chickpea Soup

26 Dec Chicken And Chickpea Soup

It’s soup season y’all!

Give me ALL the soups!!

Chicken and Chickpea Soup

Ingredients:

• 1 ½ cups chickpeas
• 4 cups water
• 1 large yellow onion, finely chopped
• 1 (15-ounce) can of 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 of artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro

Directions:

• Gather all the ingredients.
• 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 of chicken. Cover and cook on Low for 8 hours or High for 4 hours.
• 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.
• Shred the chicken, discarding bones. Stir the chicken into the soup.
• Serve topped with 1/4 cup parsley (or cilantro).