Cocido de Garbanzos (Spanish Chickpea Soup)

Name: Cocido de Garbanzos (Spanish Chickpea Soup)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 8 bowls
Ingredients: 1 lb dried chickpeas; 1 lb chicken breast; 4 ounces Spanish style chorizo; 8 baby red or white potatoes; 2 large carrots; 2 stalks celery; 3 large garlic cloves; 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; 1/2 cup chopped fresh parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 45 mins
Servings
8 bowls
Calories
555 kcal
Course
Main Course
Cuisine
Spanish

Cocido de Garbanzos (Spanish Chickpea Soup)

Delilah Cunningham

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1bowl Calories 555kcal (28%) Carbohydrates 98g (33%) Protein 32g (64%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 45mg (15%) Sodium 742mg (31%) Potassium 109mg (3%) Fiber 15g (60%) Sugar 6g (12%)

Nutrition Facts

Serving: 8bowls

Amount Per Serving

Calories 555 kcal

% Daily Value*

Serving	1bowl
Calories	555kcal	28%
Carbohydrates	98g	33%
Protein	32g	64%
Fat	4g	6%
Saturated Fat	2g	10%
Cholesterol	45mg	15%
Sodium	742mg	31%
Potassium	109mg	2%
Fiber	15g	60%
Sugar	6g	12%