Mediterranean Chicken & Chickpea Soup

Prep time: 15 min

Cook time: 4 hours

Servings: 4

1 - 100 gram

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 6-qt. or larger slow cooker

Ingredients

1-1/2 cup chickpeas, soaked over night

4 cups water

1 large yellow onion, finely chopped

15 ounce tomatoes

2 tbsp tomato paste

4 cloves garlic, finely chopped

1 bay leaf

4 tsp ground cumin

4 tsp paprika powder

1/4 tsp cayenne pepper

1/4 tsp ground pepper

2 pound chicken thighs, bone in

14 ounce artichoke hearts, drained

1/4 cup pitted olives, halved

1/2 tsp sea salt

1/4 cup fresh cilantro, chopped

Directions

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).