Blog

Slow-Cooker Mediterranean Chickpea Soup

in The Too Busy to Diet Blog on October 19, 2021

As we head into fall, our weather is changing and so is our dinner cravings. It is time to switch out those summer dishes and replace them with warm and cozy fall recipes. The chill of the outdoors is going to make you want to whip up this fall recipe throughout this season. Nothing is better than a warm cup of this Mediterranean Chicken and Chickpea Soup on a brisk fall evening. 

Not only is this recipe delicious, but it is super easy and can be cooked in a single slow-cooker, making it perfect for family dinners. 

Ingredients: 

• 1 ½ cups dried chickpeas, soaked overnight 
• 4 cups water
• 1 large yellow onion, finely chopped
• 1 (15 oz) 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 
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 2 pounds bone-in chicken thighs, skin removed, trimmed
• 1 (14 oz) can artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro

Directions:

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 on 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).
4. Enjoy!

Nutrition Facts:

Serving Size: About 2 Cups of soup

Per Serving: 

• Calories: 447 
• Protein: 33.6g
• Carbohydrates: 43g
• Dietary fiber: 11.6g
• Sugars: 8.5g
• Fat: 15.3g
• Saturated Fat: 3.3g
• Cholesterol: 76.5mg
• Calcium: 114.7mg
• Iron: 5.7mg
• Magnesium: 78.7mg
• Potassium: 608.8mg
• Sodium: 761.8mg

Source: Eating Well Magazine, March 2019

Malcoun, Carolyn. “Slow-Cooker Mediterranean Chicken & Chickpea SoupC.” EatingWell, 2019, https://www.eatingwell.com/recipe/270484/slow-cooker-mediterranean-chicken-chickpea-soup/.