Best 4 Slow Cooker Chickpeas Recipes

Feast your taste buds on a culinary journey with our comprehensive guide to preparing chickpeas in the comfort of your slow cooker. This versatile legume, also known as garbanzo beans, transforms into a tender and flavorful delight with minimal effort. Discover a treasure trove of recipes that cater to diverse dietary preferences and culinary inclinations.

1. **Classic Slow Cooker Chickpeas:** Embark on a culinary adventure with this foundational recipe, where chickpeas emerge from the slow cooker's embrace, imbued with a rich broth infused with aromatic herbs and spices.

2. **Mediterranean-Inspired Slow Cooker Chickpeas:** Transport your palate to the sun-kissed shores of the Mediterranean with this tantalizing recipe. Chickpeas bask in a vibrant tapestry of flavors, mingling with succulent tomatoes, briny olives, and a zesty blend of herbs.

3. **Creamy Slow Cooker Butter Chicken:** Indulge in the luxurious symphony of flavors that is butter chicken, meticulously crafted in your slow cooker. Tender chicken mingles with a velvety tomato-based sauce, enriched with chickpeas that add a delightful textural contrast.

4. **Hearty Slow Cooker Chickpea and Vegetable Soup:** Embrace the goodness of a nourishing and wholesome soup, brimming with tender chickpeas, an array of colorful vegetables, and a savory broth that warms the soul.

5. **Flavorful Slow Cooker Moroccan Chickpea Stew:** Embark on an exotic culinary adventure with this aromatic stew, where chickpeas harmonize with a captivating blend of Moroccan spices, dried fruits, and tender vegetables, culminating in a symphony of flavors.

6. **Easy Slow Cooker Chickpea Salad:** Experience the delightful simplicity of this refreshing salad, where chickpeas unite with crisp vegetables, tangy dressing, and a sprinkling of herbs, offering a burst of flavors in every bite.

7. **Sweet and Savory Slow Cooker Chickpea Curry:** Delight in the harmonious fusion of sweet and savory flavors in this delectable curry. Chickpeas take center stage, enveloped in a velvety sauce infused with aromatic spices, creamy coconut milk, and a hint of sweetness from succulent raisins.

Let's cook with our recipes!

SLOW COOKER CHICKPEAS

Slow Cooker Chickpeas image

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Steps:

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

BONELESS CHICKEN BREAST WITH TOMATOES, COCONUT MILK, AND CHICKPEAS IN THE SLOW COOKER

Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker image

This is a super easy slow cooker dish I make when I don't have much time for prep as everything just goes in the slow cooker without any previous cooking and I serve it over rice. It is not spicy because otherwise my kids won't eat it, so feel free to spice it up to your liking.

Provided by barbara

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h20m

Yield 4

Number Of Ingredients 15

Ingredients

1 (14 ounce) can tomato sauce
5 fluid ounces coconut milk
5 fluid ounces chicken broth
2 tablespoons curry powder
1 teaspoon salt, or more to taste
1 pinch cayenne pepper
1 pound skinless, boneless chicken breasts, cubed
1 (15 ounce) can chickpeas, drained and rinsed
2 potatoes, peeled and cut into small cubes
2 carrots, chopped
1 onion, thinly sliced
¾ cup frozen peas
2 tablespoons lemon juice
1 bunch cilantro, chopped
ground black pepper to taste

Steps:

Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide among plates and sprinkle with cilantro.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 52.4 g, Cholesterol 57.8 mg, Fat 15.2 g, Fiber 10.6 g, Protein 30.3 g, SaturatedFat 8.7 g, Sodium 1550.4 mg, Sugar 9.2 g

COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)

Cooked Chickpeas or Garbanzos (Slow-Cooker) image

Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.

Provided by duonyte

Categories Beans

Time 4h10m

Yield 8 cups

Number Of Ingredients 2

Ingredients

3 cups chickpeas, cleaned and washed
5 cups water

Steps:

A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
Refrigerate for a week, freeze for up to 3 months.

TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)

Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) image

This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.

Provided by duonyte

Categories Lunch/Snacks

Time 12h15m

Yield 14 cups

Number Of Ingredients 16

Ingredients

6 cups dried garbanzo beans, sorted and washed thoroughly
11 cups water
1 large yellow onions or 1 large red onion, peeled and chopped
2 inches piece fresh ginger, peeled and chopped
20 garlic cloves, peeled
8 serrano peppers or 8 cayenne chilies
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red chili powder
4 tablespoons thick yogurt (I used kefir)
2 tablespoons garam masala
2 tablespoons tamarind paste
2 tablespoons salt
1/2 lemon, seeded
sliced red onion (garnish)
fresh naan bread or roti

Steps:

Place the chickpeas and water in a 5 quart slow cooker .
In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
Add to slow cooker, stir, and cook on High for 10 hours.
Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
To make half the quantity, use a 3 1/2 qt slow cooker.
Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!

Nutrition Facts : Calories 335.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1037.3, Carbohydrate 56.5, Fiber 15.9, Sugar 10.6, Protein 17.5

Tips:

Soak the chickpeas overnight: This will help to reduce the cooking time and make the chickpeas more tender.
Rinse the chickpeas well before cooking: This will help to remove any dirt or debris.
Use a slow cooker with a lid: This will help to keep the chickpeas moist and prevent them from drying out.
Add plenty of liquid to the slow cooker: The chickpeas should be covered with liquid, but not completely submerged.
Season the chickpeas to taste: You can add salt, pepper, garlic, onion, or other spices to the slow cooker.
Cook the chickpeas on low for 8-10 hours: This will give the chickpeas plenty of time to become tender.
Serve the chickpeas immediately or store them in the refrigerator for later use: Chickpeas can be used in a variety of dishes, such as salads, soups, and stews.

Conclusion:

Slow cooker chickpeas are a healthy and delicious way to add protein and fiber to your diet. They are easy to make and can be used in a variety of dishes. With a little planning, you can have a delicious and nutritious meal ready with minimal effort.