Ingredients
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1 ½ cups dried chickpeas, soaked overnight
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4 cups water
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1 large yellow onion, finely chopped
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1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
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2 tablespoons tomato paste
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4 cloves garlic, finely chopped
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1 bay leaf
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4 teaspoons ground cumin
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4 teaspoons paprika
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¼ teaspoon cayenne pepper
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¼ teaspoon ground pepper
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2 pounds bone-in chicken thighs, skin removed, trimmed
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1 (14 ounce) can artichoke hearts, drained and quartered
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¼ cup halved pitted oil-cured olives
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½ teaspoon salt
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¼ cup chopped fresh parsley or cilantro
Directions
- Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add chicken. Cover and cook on Low for 8 hours or High for 4 hours.
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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.
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Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
