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.
Servings 8 bowls
Calories 555kcal
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