Slow-Cooker Spanish Chickpea Soup
Tip: 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.
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
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.
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.
4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein