Slow-Cooker Chicken and Chickpea Soup

The only thing better than healthy dinner ideas is easy healthy dinner ideas.

Slow Cooker Chicken and Chickpea Soup is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavours.

NUTRITIONAL INFO PER SERVE (6 serves)

  447 Cal | 15g Fats | 43g Carbs | 34g Protein

INGREDIENTS

• 1 ½ cups dried chickpeas, soaked overnight

• 4 cups water

• 1 large brown onion, finely chopped

• 1 425g, no-salt-added diced tomatoes

• 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

• 900 gm bone-in chicken thighs, skin removed, trimmed

• 1 400g can artichoke hearts, drained and quartered

• ¼ cup halved pitted oil-cured olives

• ½ teaspoon salt

• ¼ cup chopped fresh parsley or coriander 

STEP BY STEP

1. Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add the chicken and space evenly throughout the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.

2. Remove and transfer the chicken to a clean cutting board and set aside to cool slightly.

3. Discard bay leaf. Add the artichokes, olives, and salt to the slow cooker, and stir to combine.

4. Shred, or roughly chop the chicken, discarding bones. Then return the shredded chicken to the soup and stir well to combine.

5. Serve topped with parsley (or coriander).

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