Slow Cooker Chicken Chickpea Soup Recipe
This set-it-and-forget-it slow-cooker chicken chickpea soup recipe simmers away all day so you come home to a warm and healthy dinner.
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Cooking tools:
- Slow cooker
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Fork
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 1/2 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
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground pepper
- 2 pounds bone-in chicken thighs, skin removed, trimmed
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/4 cup halved pitted oil-cured olives
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley or cilantro
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