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Slow-Cooker Chicken & Chickpea Soup
Ingredients
  • 1 ½ cups dried chickpeas, soaked overnight
  • 4 cups water
  • 1 large yellow onion, finely chopped
  • 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • 2 pounds bone-in chicken thighs, skin removed, trimmed
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • ¼ cup halved pitted oil-cured olives
  • ½ teaspoon salt
  • ¼ cup chopped fresh parsley or cilantro
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