Slow Cooker Spanish Chickpea Soup

This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its own variation, but this slow-cooker soup has enough meat to satisfy the carnivores and enough vegetables to make it healthy. Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices. If you don't have a 6-quart (or larger) slow cooker, opt for the stovetop variation instead.

Nutrition Information

245 Calories

21g Carbohydrates

19g Protein

233mg Potassium

9g Fiber

8g Sugar

Ingredients

1 pound dried chickpeas
6 chicken drumsticks (about 2 pounds), skin removed
1 (4 ounce) piece Serrano ham or prosciutto, cut into 1/2-inch cubes
4 ounces Spanish-style chorizo, cut into 1/2-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 1/2-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 1/4 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

🔒 Unlock Full Recipe

Free registration • Full recipe access • Save favorites

Unlock Full Recipes

Get access to all recipe directions

Free forever • No credit card