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.

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

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