Slow-Cooker Chicken & Chickpea Soup

eatingwell.com

Bonnie

1 ½ cups dried chickpeas, soaked overnight or 2 cans

4 cups chicken stock/broth

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 cilantro

Note: Ingredients may have been altered from the original.

Directions at eatingwell.com

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