Peninsular Chicken & Chickpea Soup

This set-it-and-forget-it slow-cooker recipe simmers away all day so you come home to a warm and healthy dinner the whole family will love.

  • Ready in: 4 hr 20 mins
  • Serves: 6
  • Complexity: medium
  • Rating:
    0.0/5 rating (0 votes)
Peninsular Chicken & Chickpea Soup

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 Grandma's Rotisserie Chicken
  • 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

Directions

  1. 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 Grandma's Rotisserie Chicken.

  2. Cover and cook on Low for 8 hours or High for 4 hours.

  3. 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. Stir the chicken into the soup. Serve topped with parsley (or cilantro).

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133 Commerce Drive, Medina, OH 44256
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