Slow-Cooker Spanish Chickpea Soup

eatingwell.com

Bonnie

1 pound dried chickpeas

6 chicken drumsticks (about 2 pounds), skin removed

1 (4 ounce) piece Serrano ham or prosciutto, cut into ½-inch cubes

4 ounces Spanish-style chorizo, cut into ½-inch rounds

8 baby red potatoes, scrubbed and halved

1 large leek, white and light green parts, halved and thinly sliced (see Tip)

2 medium carrots, cut into ½-inch chunks

2 stalks celery, chopped

3 large cloves garlic, minced

2 bay leaves

1 tablespoon chopped fresh oregano

1 tablespoon smoked paprika, preferably Pimentùn de la Vera

½ teaspoon saffron threads or ¼ teaspoon powdered saffron

6 cups low-sodium chicken broth or stock

½ medium cabbage (about 1 pound), cored and cut into 8 wedges

Ground pepper to taste

½ cup chopped fresh parsley

Directions at eatingwell.com

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