Slow-Cooker Spanish Chickpea Soup
The recipe Slow-Cooker Spanish Chickpea Soup could satisfy your European craving in approximately 5 hours and 15 minutes. Watching your figure? This gluten free and dairy free recipe has 475 calories, 37g of protein, and 12g of fat per serving. This recipe serves 8. For $3.53 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 280 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. A mixture of baby potatoes, skinless chicken drumsticks, saffron threads, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a pretty expensive soup. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. If you like this recipe, take a look at these similar recipes: Slow Cooker Spanish Potato Onion Soup, Slow Cooker Moroccan Chicken Chickpea Soup, and Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top).
Servings: 8
Preparation duration: 285 minutes
Cooking duration: 30 minutes
Ingredients:
8 baby red potatoes, scrubbed and halved
2 bay leaves
½ medium cabbage (about 1 pound), cored and cut into 8 wedges
2 medium carrots, cut into ½-inch chunks
2 stalks celery, chopped
4 ounces Spanish-style chorizo, cut into ½-inch rounds
1 pound dried chickpeas
½ cup chopped fresh parsley
3 large cloves garlic, minced
Ground pepper to taste
1 large leek
6 cups low-sodium chicken broth
1 tablespoon chopped fresh oregano
½ teaspoon saffron threads
1 4-ounce piece Serrano ham or prosciutto, cut into ½-inch cubes
6 chicken drumsticks (about 2 pounds), skinless
1 tablespoon smoked paprika, preferably PimentÀ¹n de la Vera
Equipment:
slow cooker
sauce pan
cutting board
stove
pot
Cooking instruction summary:
- Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.
- 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.
- 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.
- Make Ahead Tip: 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.
Step by step:
1. Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.
2. Place chicken in a 6-quart (or larger) slow cooker.
3. 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.
4. 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.
5. Remove the chicken from the bones and stir it back into the soup; season with pepper.
6. Serve sprinkled with parsley.Make Ahead Tip: Soak chickpeas up to 1 day ahead. Cover and refrigerate soup for up to 3 days. Equipment: 6-quart (or larger) slow cooker
7. Stovetop variation: Soak the chickpeas (Step 1).
8. Drain, place in a large pot and add ham, chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron.
9. Add 8 cups broth (or stock) and bring to a boil. Reduce heat, cover and simmer until the chickpeas are tender, about 1 hour.
10. Add chicken and cabbage and simmer until the chicken is cooked through and the cabbage is tender, about 20 minutes more.
11. Remove the chicken from the bones and stir back into the soup. Season with pepper.
12. Serve sprinkled with parsley.
Nutrition Information:
covered percent of daily need
