slow cooker mediterranean chicken and chickpea soup

By dhoffmanlatter

Ingredients

• 1½ cups dried chickpeas, soaked overnight4 cups water1 large yellow onion, finely chopped
• Bagged Yellow Onions 3 Lb
• $1.79 for 1 item - expires in 3 days
• 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted2 tablespoons tomato paste4 cloves garlic, finely chopped1 bay leaf4 teaspoons ground cumin4 teaspoons paprika¼ teaspoon cayenne pepper¼ teaspoon ground pepper2 pounds bone-in chicken thighs, skin removed, trimmed1 (14 ounce) can artichoke hearts, drained and quartered¼ cup halved pitted oil-cured olives½ teaspoon salt¼ cup chopped fresh parsley or cilantro

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Drain chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add 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, olives and salt to the slow cooker and stir to combine. Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.