Mediterranean Chicken and Chickpea Soup

• 1 -16 oz can chickpeas drained

• 1 large yellow onion, finely chopped

• 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted

• 2 tablespoons tomato paste

• 4 cups low sodium chicken broth

• 4 cloves garlic, finely chopped

• 1 bay leaf

• 4 teaspoons ground cumin

• 4 teaspoons paprika

• 1 cup chopped zucchini

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon ground pepper

• 2 pounds rotisserie chicken shredded

• 1 (14 ounce) can artichoke hearts, drained and quartered

• 1/4 cup pitted oil-cured olives

• 1/2 teaspoon salt

• 1/4 cup chopped fresh parsley or cilantro

Directions

• Step 1

  Sauté olive oil, onion, garlic, zucchini, cumin, paprika, cayenne and salt & pepper till tender.

• Add chicken broth, tomatoes with their juice, artichokes, olives, chickpeas, tomato paste, bay leaf, stir to combine.

• Step 2

  Cover and cook on Low for 2 hours.

• Step 3

  Stir the shredded chicken into the soup. Cook for another 20 minutes till heated through.

• Serve topped with parsley (or cilantro)

** Chopped spinach or kale can be added to this soup to add more greens.