Slow-Cooker Mediterranean Chicken & Chickpea Soup

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 ½ cup or 300g

• Water

  Plain, clean water

  4 cup or 947g

• Onions

  Raw

  1 large or 150g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay

  Castella

  100g

• Cumin

  Spices, cumin seed

  4 tsp, ground or 12g

• Paprika

  Spices

  4 tsp or 8g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Artichokes

  (globe or french), frozen, unprepared

  14 oz or 397g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

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.
2. Cover and cook on Low for 8 hours or High for 4 hours.
3. 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).
4. (source: https://www.eatingwell.com/recipe/270484/slow-cooker-mediterranean-chicken-chickpea-soup/)

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