Slow Cooker Chickpeas
Making chickpeas in a slow cooker is the way to go! They come out tender and make enough for your recipes for the week.
Servings: 8
Ingredients
- 1 lb. dried chickpeas (often labeled garbanzo beans)
- 1 white onion peeled and halved
- 5 garlic cloves left whole
- 1 tsp. fresh cracked black pepper
- 3 bay leaves
- 1 tsp. sea salt flakes
- 1 tsp. ancho chili powder (can use regular chili powder or 1/2 teaspoon read pepper flakes). - Or omit if you want plainly flavored chickpeas.
- 1 Tbsp. lime juice or lemon juice
- 1/2 cup olive oil
- 1 tsp cumin seeds
- 4 cups water
- 2 cups vegetable broth
- 3 sprigs Curly parsley (or one teaspoon dried parsely)
Instructions
- Add chickpeas to a colander. Rinse the chickpeas under water until the water runs clear.
- Slice onion in half.
- Combine all ingredients except the onion, bay leaves, and parsley in the slow cooker. Place onion halves into the center. Lay parsley and bay leaves over the top.
- Cover and set the crock pot to high. Cook for 5-6 hours.
- Remove onions, parsley, and bay leaves and discard. Serve in bowls and season with a pinch of salt and pepper. Enjoy!
Notes
There is no need to presoak chickpeas in the slow cooker. If cooked on high they will soften nicely on their own.
Chicken broth can be used instead of vegetable.
Add a meat, such as cubed ham or cooked bacon, for more flavor if desired.
Nutrition
Calories: 340kcal | Carbohydrates: 38g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 551mg | Potassium: 539mg | Fiber: 10g | Sugar: 7g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 4mg
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