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Prep time: 15 min
Cook time: 4 hours
Servings: 4
1 - 100 gram
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-qt. or larger slow cooker
Ingredients
1-1/2 cup chickpeas, soaked over night
4 cups water
1 large yellow onion, finely chopped
15 ounce tomatoes
2 tbsp tomato paste
4 cloves garlic, finely chopped
1 bay leaf
4 tsp ground cumin
4 tsp paprika powder
1/4 tsp cayenne pepper
1/4 tsp ground pepper
2 pound chicken thighs, bone in
14 ounce artichoke hearts, drained
1/4 cup pitted olives, halved
1/2 tsp sea salt
1/4 cup fresh cilantro, chopped
Directions
Drain chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add chicken.
Cover and cook on Low for 8 hours or High for 4 hours.
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).
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