Low-Calorie • Gluten-Free

Active30 min

Total 4½ hrs (High) (+ overnight soaking time)

Spanish Chickpea Soup

Each region, family and restaurant in Spain has its own variation, but this version of cocido has enough meat to satisfy the carnivores and enough vegetables to keep it healthy. Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices.

Equipment: 6-quart (or larger) slow cooker

• 1 pound dried chickpeas
• 6 chicken drumsticks (about 2 pounds), skin removed
• 1 4-ounce piece Serrano ham or prosciutto, cut into ½-inch cubes
• 4 ounces Spanish-style chorizo, cut into ½-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 ½-inch chunks
• 2 stalks celery, chopped
• 3 large cloves garlic, minced
• 2 bay leaves
• 1 tablespoon chopped fresh oregano
• 1 tablespoon smoked paprika, preferably Pimentón de la Vera
• ½ teaspoon saffron threads or ¼ teaspoon powdered saffron
• 6 cups low-sodium chicken broth
• ½ medium cabbage (about 1 pound), cored and cut into 8 wedges
• Ground pepper to taste
• ½ cup chopped fresh parsley

1. Soak chickpeas in enough cold water to cover by 2 inches for at least 12 hours and up to 1 day.

2. Place chicken in a 6-quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth to a boil in a saucepan, then pour it into the slow cooker. Cover and cook on High for 4 hours.

3. Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook on High until it is tender, about 30 minutes. Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup; season with pepper. Serve sprinkled with parsley.

►► Prep ahead: Soak chickpeas up to 1 day ahead. Prep chicken. Prep potatoes and cover with water. Prep leek, carrots, celery and garlic. Prep ham and chorizo. Refrigerate separately for up to 1 day.

►► MAKE AHEAD: Refrigerate soup for up to 3 days.

Serves 8: 2 cups each

Calories 469 | Fat 15g (sat 4g) | Cholesterol 99mg | Carbs 49g | Total sugars 10g (added 0g) | Protein 38g | Fiber 13g | Sodium 733mg | Potassium 1,216mg.

Nutrition bonus: Vitamin A (72% daily value) | Vitamin C (58% dv) | Iron (34% dv).