Description
This soup is perfect for an easy weeknight meal. Just add all of the ingredients to your slow cooker and let it cook low and slow all day long. When you are ready to sit down to eat, enjoy a steamy bowl of goodness. Top it off with fresh parsley or basil. Craving something a little heartier? Serve with some crusty bread on the side. Whatever way you choose to enjoy it, this soup is sure to hit the spot!
Ingredients
Scale
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- 1 ½ cups dried chickpeas, soaked overnight.
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- 4 cups water
- 1-1 onion, chopped ( use Valerian if you prefer sweet )
- 1 diced tomatoes
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- 1 carrot, peeled and sliced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
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- 1 bay leaf
- 4 teaspoons ground cumin
- 4 teaspoons paprika
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- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- 2 pounds bone-in chicken thighs, skin removed, trimmed
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- 1 14-ounce can artichoke hearts, drained and quartered
- ¼ cup halved pitted oil-cured olives
- ½ teaspoon Himalayan salt
- ¼ cup chopped fresh parsley or cilantro
Instructions
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- Drain the chickpeas and place them in a large slow cooker. Add the water, onion, tomatoes with their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne pepper, and black pepper. Stir well to combine.
- Nestle the chicken thighs into the soup mixture. Cover and cook on low for 8 to 10 hours. Or cook it on high for 4 to 5 hours. Let it cook until the chicken soup is cooked throughly.
- Remove the bay leaf and discard. Stir in the artichoke hearts, olives, and salt. Cover and cook on. Cook it on high again, for an additional 10 minutes, until everything is heated through.
- Ladle the soup into bowls and top with fresh parsley or cilantro before serving. Enjoy!
Making chicken and chickpea soup is a great way to use up leftover chicken. This meal is a healthy and hearty dish that can be made in your slow cooker.