Slow-Cooker Moroccan-Spiced Chickpeas
Serves 8
Time 5 hr 5 min
Cooking chickpeas in a slow cooker is convenient and requires no presoaking of the beans. In this recipe, we call for a delicious North African spice mixture known as ras el hanout, which richly flavors the beans while keeping the ingredient list to just five! Garnish the chickpeas with a drizzle of plain yogurt or sprinkle with sliced almonds if you like.
Special Diets:
Ingredients
- 2 cups dried chickpeas
- 1 red onion, diced
- 2 tablespoons ras el hanout, plus more to taste
- 2 cups diced canned tomatoes with juice
- 1/2 cup mixed fresh herbs (any combination of cilantro, flat-leaf parsley and mint)
Method
Sort through chickpeas to remove any debris or small stones.
Rinse chickpeas well and place in a slow cooker.
Add 3 1/2 cups water, onion and ras el hanout.
Cover and cook on high until chickpeas are almost tender and have absorbed most of the water, about 4 hours.
(Note, the low setting doesn’t work well for this recipe, unless you have about 12 hours to cook the chickpeas.)
Nutritional Info:
Per serving: 200 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 34g carbohydrates (9g dietary fiber, 8g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 cups dried chickpeas
- 1 red onion, diced
- 2 tablespoons ras el hanout, plus more to taste
- 2 cups diced canned tomatoes with juice
- 1/2 cup mixed fresh herbs (any combination of cilantro, flat-leaf parsley and mint)