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Spanish Chickpea Soup

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  • Author: Chef Sophia
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Diet: Low Salt

Description

This simple soup is like a warm hug from Spain. It’s inspired by cocido, a yummy stew of meats, chickpeas, and veggies that Spaniards adore. Every place in Spain has its own take on it, but this slow-cooker version is perfect for meat lovers and veggie fans alike. Instead of buying thin slices, ask for a chunk of Serrano ham or prosciutto from your deli.

Ingredients

  •     1 pound dried chickpeas
  •     6 chicken drumsticks (about 2 pounds), skin taken off
  •     1 chunk (4 ounces) Serrano ham or prosciutto, diced into small pieces
  •     4 ounces Spanish-style chorizo, sliced into rounds
  •     8 baby red potatoes, cleaned and halved
  •     1 big leek, white and light green parts, thinly sliced
  •     2 medium carrots, chopped into small chunks
  •     2 celery stalks, chopped
  •     3 big garlic cloves, minced
  •     2 bay leaves
  •     1 tablespoon fresh oregano, chopped
  •     1 tablespoon smoked paprika (Pimentùn de la Vera is great if you have it)
  •     ½ teaspoon saffron threads or 1/4 teaspoon powdered saffron
  •     6 cups low-sodium chicken broth or stock
  •     ½ medium cabbage (around 1 pound), core removed and cut into wedges
  •     Ground pepper, to taste
  •     ½ cup fresh parsley, chopped

Instructions

Step1:

First up, soak those chickpeas in cold water. Let them hang out for at least 12 hours, or even a whole day if you can.

Step2:

Pop your chicken into a big slow cooker.

Drain the chickpeas and toss them in with the ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika, and saffron.

Boil the broth (or stock) in a pot, then pour it into the slow cooker.

Cook everything on High for about 3 hours.

 

Step3:

Take out the chicken and put it on a board. Slide the cabbage into the soup, cover it up, and let it cook until it’s soft, which takes about 30 minutes. Toss those bay leaves away. Pull the chicken off the bones and mix it back into the soup. Season it all with some pepper. Serve it up with a sprinkle of parsley.

Equipment

Notes

  • Make sure to clean your leeks really well. After slicing them up, dunk them in a bowl of water and give them a good swish. That way, any dirt or grit stuck in there will come out. Scoop the leeks out with a slotted spoon, leaving any dirt behind. Give them a good drain. Repeat if needed.
  •  If you want an easy cleanup, try using a slow-cooker liner. These handy liners fit snugly inside and stop food from sticking, making cleanup a breeze.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Dinner

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Find it online: https://www.bygoody.com/tasty-slow-cooker-spanish-chickpea-soup_p3853/