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
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1 pound dried chickpeas
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6 chicken drumsticks (about 2 pounds), skin removed
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1 4-ounce piece Serrano ham or prosciutto, cut into 1/2-inch cubes
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4 ounces Spanish-style chorizo, cut into 1/2-inch rounds
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8 baby red potatoes, scrubbed and halved
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1 large leek, white and light green parts, halved and thinly sliced (see Tips)
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2 medium carrots, cut into 1/2-inch chunks
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2 stalks celery, chopped
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3 large cloves garlic, minced
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2 bay leaves
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1 tablespoon chopped fresh oregano
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1 tablespoon smoked paprika, preferably Pimentùn de la Vera
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1/2 teaspoon saffron threads or 1/4 teaspoon powdered saffron
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6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
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1/2 medium cabbage (about 1 pound), cored and cut into 8 wedges
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Ground pepper to taste
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1/2 cup chopped fresh parsley
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