Ingredients for Spicy Crock Pot Chickpeas
- Vegetable Oil
- 1 medium onion, diced
- Garlic Cloves
- Fresh Gingerroot
- Ground Coriander
- Cumin Seed
- Salt
- Fresh Ground Black Pepper
- Cayenne Pepper
- Balsamic Vinegar
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
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How to Make Spicy Crock Pot Chickpeas
- Dice 1 medium onion and mince 2 cloves of garlic.
- In a skillet over medium heat, cook the diced onion, stirring occasionally, until softened and lightly browned (about 5 minutes).
- Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/4 teaspoon turmeric. Cook, stirring constantly, for 1 minute until fragrant.
- Stir in 2 tablespoons red wine vinegar and 1 (28-ounce) can crushed tomatoes. Bring to a simmer and cook for 2 minutes.
- Transfer the onion-tomato mixture to your slow cooker.
- Add 2 (15-ounce) cans of chickpeas, drained and rinsed. Stir well to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chickpeas are tender and the sauce has thickened.
- Taste and adjust seasonings as needed. Serve hot with warm naan or pita bread.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
13g
Fat
2g
Carbs
16g