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Cook Time:30 minsAdditional Time:4 hrs 45 minsTotal Time:5 hrs 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:4 hrs 45 minsTotal Time:5 hrs 15 minsServings:8Yield:8 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:4 hrs 45 mins
Additional Time:
4 hrs 45 mins
Total Time:5 hrs 15 mins
Total Time:
5 hrs 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
1pounddried chickpeas
6chicken drumsticks (about 2 pounds), skin removed
1 (4 ounce) piece Serrano ham or prosciutto, cut into 1/2-inch cubes
4ouncesSpanish-style chorizo, cut into 1/2-inch rounds
1large leek, white and light green parts, halved and thinly sliced (see Tip)
2medium carrots, cut into 1/2-inch chunks
2 stalks celery, chopped
3 large cloves garlic, minced
2bay leaves
1tablespoonchopped fresh oregano
1tablespoonsmoked paprika, preferably Pimentùn de la Vera
½teaspoonsaffron threads or 1/4 teaspoon powdered saffron
6cupslow-sodium chicken broth or stock
½medium cabbage (about 1 pound), cored and cut into 8 wedges
Ground pepper to taste
½cupchopped fresh parsley
Directions
Place chicken in a 6-quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours.
Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook until it is tender, about 30 minutes. Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup; season with pepper. Serve sprinkled with parsley.
To make ahead
Soak chickpeas up to 1 day ahead. Cover and refrigerate soup for up to 3 days.
Equipment
6-quart (or larger) slow cooker
Tips
Clean leeks well to be sure they’re grit-free. After slicing, place in a bowl of water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind. Drain well. Repeat as needed.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Stovetop variation:Soak the chickpeas (Step 1). Drain, place in a large pot and add ham, chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Add 8 cups broth (or stock) and bring to a boil. Reduce heat, cover and simmer until the chickpeas are tender, about 1 hour. Add chicken and cabbage and simmer until the chicken is cooked through and the cabbage is tender, about 20 minutes more. Remove the chicken from the bones and stir back into the soup. Season with pepper. Serve sprinkled with parsley.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)469Calories15gFat49gCarbs38gProtein
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.
