Spicy Crock Pot Chickpeas

Spicy Crock Pot Chickpeas


    • 1 tablespoon vegetable oil
    • 2 onions, peeled and finely chopped
    • 4 garlic cloves, finely chopped
    • 2 tablespoons minced fresh gingerroot
    • 2 teaspoons ground coriander
    • 1 teaspoon cumin seed
    • 1 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1/2 teaspoon cayenne pepper ( reduce if that’s too spicy for your tastes)
    • 2 teaspoons balsamic vinegar
    • 2 cups coarsely chopped tomatoes ( , canned or fresh)
    • 2 (19 ounce) cans chickpeas, rinsed and drained


  1. In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
  2. Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
  4. Serve with hot naan or pita bread.

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