product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Skip main navigation

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.
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)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

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.)

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.
See our Terms of Service.
  • 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)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.