Slow-Cooker Chicken & Chickpea Soup | Recipes | Umami

Ingredients

• 1 ½ cups dried chickpeas, soaked overnight
• 4 cups water
• 1 large yellow onion, finely chopped
• 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
• 2 tablespoons tomato paste
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 2 pounds bone-in chicken thighs, skin removed, trimmed
• 1 (14 ounce) can artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro