Slow-Cooker Chicken & Chickpea Soup

• 份量: 6 servings
• 總時間: 4 hours 20 minutes

食材

1 ½ 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

步驟

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 . Cover and cook on Low for 8 hours or High for 4 hours.

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).

營養

• 卡路里: 447 kcal
• 總脂肪: 15 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 77 mg
• 鈉: 762 mg
• 總碳水化合物: 43 g
• 膳食纖維: 12 g
• 總糖: 9 g
• 蛋白質: 34 g