Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:12 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:12 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:6
Servings:
6
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsdried chickpeas, soaked overnight4cupswater1largeyellow onion, finely chopped1(15 ounce) canno-salt-added diced tomatoes, preferably fire-roasted2tablespoonstomato paste4clovesgarlic, finely chopped1bay leaf4teaspoonsground cumin4teaspoonspaprika¼teaspooncayenne pepper¼teaspoonground pepper2poundsbone-in chicken thighs, skin removed, trimmed1(14 ounce) canartichoke hearts, drained and quartered¼cuphalved pitted oil-cured olives½teaspoonsalt¼cupchopped fresh parsley or cilantro
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsdried chickpeas, soaked overnight
4cupswater
1largeyellow onion, finely chopped
1(15 ounce) canno-salt-added diced tomatoes, preferably fire-roasted
2tablespoonstomato paste
4clovesgarlic, finely chopped
1bay leaf
4teaspoonsground cumin
4teaspoonspaprika
¼teaspooncayenne pepper
¼teaspoonground pepper
2poundsbone-in chicken thighs, skin removed, trimmed
1(14 ounce) canartichoke hearts, drained and quartered
¼cuphalved pitted oil-cured olives
½teaspoonsalt
¼cupchopped fresh parsley or cilantro
DirectionsDrain 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.Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTransfer 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).TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Equipment: 6-qt. or larger slow cookerOriginally appeared: EatingWell Magazine, March 2019; updated October 2021
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.Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTransfer 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).TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Equipment: 6-qt. or larger slow cooker
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.
Photographer: Antonis Achilleos, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
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).
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-qt. or larger slow cooker
Originally appeared: EatingWell Magazine, March 2019; updated October 2021
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Nutrition Facts(per serving)447Calories15gFat43gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
