Slow-Cooker Spanish Chickpea Soup

Ingredients

• 1 lb 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 oz 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 tbsp chopped fresh oregano
• 1 tbsp smoked paprika, preferably Pimentùn de la Vera
• 1/2 tsp saffron threads or 1/4 teaspoon powdered saffron
• 6 cup low-sodium chicken broth or stock
• 1/2 medium cabbage (about 1 pound), cored and cut into 8 wedges
• Ground pepper, to taste
• 1/2 cup chopped fresh parsley

Instructions

1. Soak chickpeas in enough cold water to cover them 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 (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours.
3. Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook 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.