Step 1

Gather all the ingredients.

Step 2

Drain 1 1/2 cups chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, 2 tablespoons tomato paste, garlic, bay leaf, 4 teaspoons cumin, 4 teaspoon paprika, 1/4 teaspoon cayenne and 1/4 teaspoon ground pepper; stir to combine. Add 2 pounds chicken. Cover and cook on Low for 8 hours or High for 4 hours.

Step 3

Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, 1/4 cup olives and 1/2 teaspoon salt to the slow cooker and stir to combine.

Step 4

Shred the chicken, discarding bones. Stir the chicken into the soup.

Step 5

Serve topped with 1/4 cup parsley (or cilantro).