Recipe a little over seasoned. Chickpeas soaked for 24 hours and came out al dente. CONTACT ME. Serve topped with parsley (or cilantro). I thought the beans came out a nice "al dente " not soft. I cooked chick peas first in chicken broth/tomatoes and then added veggies and chicken. A meal all in itself! Warm the olive oil in a large soup pot over medium heat. Pour in the diced tomatoes, the frozen spinach, the broth and 1/2 tsp of salt. Using bone-in chicken is the key to making rich soup without adding broth. Didn't have chicken thighs so used a large chicken breast instead (came out dry so will add halfway through next time or be sure to buy thighs). Added in the bottom of the soup bowl. Add tomatoes, chickpeas, broth, and sugar. Plus, it's made from scratch with cheap store cupboard staples and spinach from the freezer! (You might need more salt, depending on your vegetable broth and your personal preferences.). Serve with whole-grain bread, black pepper, or chili flakes. Offers may be subject to change without notice. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. 1 ½ cups dried chickpeas, soaked overnight, 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted, 2 pounds bone-in chicken thighs, skin removed, trimmed, 1 (14 ounce) can artichoke hearts, drained and quartered, Back to Slow-Cooker Mediterranean Chicken & Chickpea Soup, © 2020 EatingWell.com is part of the Allrecipes Food Group. Divide into bowls, drizzle with extra virgin olive oil and some chili flakes if you’d like. © 2020 Discovery or its subsidiaries and affiliates. All Right Reserved. Stir in the spinach and let heat through until wilted, just a couple minutes. This Hearty Chickpea Soup, made with loads of chickpeas, potato, tomatoes and spices is made creamy by blending half the ingredients, adding a little pasta makes it perfect. Made with a few changes... Used a 25 ounce can of Westbrae organic garbanzo beans rinsed and drained and 4 cups of chicken broth. I used canned Goya Chickpeas (at the end) instead of soaked. Didn't find them undercooked but not as mushy as canned. Add spices and saute a minute or so. I found this dish to be lacking flavor. Cook until fragrant while stirring frequently, about 1 minute. I used chicken quarters and removed the skin just prior to pulling. At the end the soup was not as thick as I like so I tossed in a pouch of TJ's frozen organic jasmine rice which warmed up quickly in the hot soup. The adjacent ad in your magazine to serve with Basmati rice was perfect. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Transfer the chicken to a clean cutting board and let cool slightly. To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. The recipe I share with you today, my “Mediterranean chickpea & rice soup” is a tasty vegan recipe highly nutritious. Changes made. Once the oil is shimmering, add the diced onion, carrot, and celery. I won't make this again without a lot of modification. May try it with Italian seasoning instead next trying to have more Mediterranean taste instead of Mexican. Everything you need for a delicious feast. Chickpeas should be just covered with liquid. Add the garlic, paprika, oregano and bay leaves. Chickpeas seem to call out for Moroccan spices, so that's what they get here. I didnt have any issues with the chickpeas though may try with hominy. I like the idea of capers as a garnish on individual plates.