Slow-Cooker Mediterranean Chicken & Chickpea Soup

Slow-Cooker Mediterranean Chicken & Chickpea Soup

7 Reviews
From: EatingWell Magazine, March 2019

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. Using bone-in chicken is the key to making rich soup without adding broth.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ 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

Preparation

  • Prep

  • Ready In

  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 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, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
  • Equipment: 6-qt. or larger slow cooker

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 446 calories; 15 g fat(3 g sat); 12 g fiber; 43 g carbohydrates; 34 g protein; 194 mcg folate; 77 mg cholesterol; 9 g sugars; 0 g added sugars; 1,590 IU vitamin A; 15 mg vitamin C; 115 mg calcium; 6 mg iron; 762 mg sodium; 609 mg potassium
  • Nutrition Bonus: Folate (48% daily value), Iron (33% dv), Vitamin A (32% dv), Vitamin C (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4½ lean protein, 2 starch, 2 vegetable, ½ fat

Reviews 7

May 04, 2019
profile image
By: DS Laraway
Made the recipe as written, using bone in chicken thighs and soaking chickpeas overnight, cooked 8 hours on low. Soup was flavorless and chickpeas were hard, chalky little rocks.
March 29, 2019
profile image
By: MILaura
Made it as recipe called for and used High Heat/4 hour slow cooker path. I found this dish to be lacking flavor. Not looking for spicy, but looking for something more memorable. Chickpeas soaked for 24 hours and came out al dente. Didn't find them undercooked, but not as mushy as canned. I won't make this again without a lot of modification.
March 15, 2019
profile image
By: Paul Knudsen
I (almost) always make a recipe as written the first time, then make any changes the next time. In this case, I would have liked a bit more flavor, but not simply hot. I like the idea of capers as a garnish on individual plates. I thought the beans came out a nice "al dente," not soft. That's how they are supposed to be. Think of canned spaghetti like Chef Boy-ar-dee.
March 06, 2019
profile image
By: Alex Mitchell
Really, good! Made this in the instant pot using the pressure cooking function after reading about the beans being under done. Sauteed onions, garlic, and spices, added everything else and cooked on high pressure for 20 minutes. Everything came out perfect!
March 04, 2019
profile image
By: nicole.jarboe
This turned out great. We used a tablespoon of capers in the place of olives. I also used canned garbanzo beans in stead of dried. Added them for the last half hour of cooking time.
February 19, 2019
profile image
By: Dave Lewak
Let the chickpeas soak overnight, and then after 10 hrs of slow cooking on low they were still not cooked. Would have been a great dish if the chickpeas had been cooked, will use a can next time.
February 17, 2019
profile image
By: jay
Love slow cooking and this hit the mark. Changes made. I added whole garlic smashed and sliced leek as the slow cooker warmed. I used fresh kale at the end instead of cilantro. I used canned Goya Chickpeas (at the end) instead of soaked. Recipe a little over seasoned. It could be cleaner. Omitted paprika. Net. This is a very soothing recipe and mellos nicely. The adjacent ad in your magazine to serve with Basmati rice was perfect. Added in the bottom of the soup bowl.
More Reviews