Slow-Cooker Spanish Chickpea Soup

Name: Slow-Cooker Spanish Chickpea Soup
Total time: 5 h 15 min
Ingredients: 1 pound dried chickpeas; 6 chicken drumsticks (about 2 pounds), skin removed; 1 (4 ounce) piece Serrano ham or prosciutto, cut into 1/2-inch cubes; 4 ounces Spanish-style chorizo, cut into 1/2-inch rounds; 8 baby red potatoes, scrubbed and halved; 1 large leek, white and light green parts, halved and thinly sliced (see Tip); 2 medium carrots, cut into 1/2-inch chunks; 2 stalks celery, chopped; 3 large cloves garlic, minced; 2 bay leaves; 1 tablespoon chopped fresh oregano; 1 tablespoon smoked paprika, preferably Pimentùn de la Vera; ½ teaspoon saffron threads or 1/4 teaspoon powdered saffron; 6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock, see associated recipe); ½ medium cabbage (about 1 pound), cored and cut into 8 wedges; Ground pepper to taste; ½ cup chopped fresh parsley

2 Ratings
2 Reviews

This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its own variation, but this slow-cooker soup has enough meat to satisfy the carnivores and enough vegetables to make it healthy. Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices. If you don't have a 6-quart (or larger) slow cooker, opt for the stovetop variation instead.

Bruce Aidells

Source: EatingWell Soups Special Issue April 2016

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Recipe Summary

total:

5 hrs 15 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.

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Step 2
Place chicken in a 6-quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours.
Step 3
Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook until it is tender, about 30 minutes. Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup; season with pepper. Serve sprinkled with parsley.

Associated Recipes

Slow-Cooker Chicken Stock

Nutrition Facts

Serving Size:

2 cups

Per Serving:

469 calories; protein 38.3g; carbohydrates 49.2g; dietary fiber 13g; sugars 9.8g; fat 14.8g; saturated fat 3.8g; cholesterol 98.7mg; vitamin a iu 3588.2IU; vitamin c 30.6mg; folate 47.7mcg; calcium 113.7mg; iron 6mg; magnesium 39.8mg; potassium 1216.1mg; sodium 732.9mg; thiamin 0.5mg.

Exchanges:

4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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kari

10/05/2016

My whole family loved this meal. I used boneless chicken thighs instead of drumsticks and opted for chicken stock from Costco. I was excited to buy saffron for the first time. Smelled so amazing while it was cooking all day! Served over white rice and it was a hit. Lots of leftovers which was even better than the first time around. Best new slow cooker recipe I've found in years of searching.

ROBERTA FATUR

03/24/2015

This is a hearty soup, fully of feel good flavors. I only made two changes as I do not like chorizo, I took that out and added clams. It was the closest to Manhattan clam chowder which is very hard to find. Love saffron!!! I serve this with a simple green and radish salad with lemon and evoo, warm crusty bread! Delicious!!!!raf

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Slow-Cooker Spanish Chickpea Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Associated Recipes

Nutrition Facts

Reviews (2)

All Reviews for Slow-Cooker Spanish Chickpea Soup

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Account

Slow-Cooker Spanish Chickpea Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Associated Recipes

Nutrition Facts

Reviews (2)

All Reviews for Slow-Cooker Spanish Chickpea Soup