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Cocido de Garbanzos (Spanish Chickpea Soup)

This Cocido de Garbanzos (Spanish Chickpea Soup) is a healthy version that has enough meat to keep you satiated for hours but it's also loaded with veggies that are good for you.
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8 bowls
Calories 555kcal
Author Ana Frias

Ingredients

  • 1 lb dried chickpeas soaked overnight, drained
  • 1 lb chicken breast skinless & boneless
  • 4 ounces Spanish style chorizo cut into 1/2 inches rounds
  • 8 baby red or white potatoes scrubbed and halved
  • 2 large carrots cut into 1/2 inch chunks
  • 2 stalks celery chopped
  • 3 large garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon saffron threads or 1/4 teaspoon powdered saffron
  • 6 cups low sodium chicken broth
  • 1/2 medium cabbage about 1 lb, cored and cut into 8 wedges
  • 1/2 cup chopped fresh parsley

Instructions

  • In a 6 quart (or larger) slow cooker, place chicken, chickpeas, chorizo, potatoes, carrots, celery, garlic, bay leaves, salt & pepper, oregano, paprika & saffron.
  • Bring chicken broth to a boil in a saucepan and add it into the slow cooker.
  • Cover and cook on High for 4 hours.
  • Transfer chicken to a cutting board, add the cabbage into the soup, cover and cook until it is tender, about 30 minutes.
  • Remove the bay leaves and discard.
  • Shred the chicken and add back into the soup; season with salt & pepper to taste.
  • Serve warm and sprinkle with chopped fresh parsley.

Nutrition

Serving: 1bowl | Calories: 555kcal | Carbohydrates: 98g | Protein: 32g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 742mg | Potassium: 109mg | Fiber: 15g | Sugar: 6g