Crock-Pot® Blog

Article Image

3 Chickpea Recipes For Your Slow Cooker

  • Creative Ingredients
  • Share

From roasted spiced chickpeas as a snack to chickpea falafel, chickpea veggie burgers and chickpea ratatouille, there are endless ways to use this legume filled with protein, vitamins, dietary fiber and phosphorus. Versatile in its nature, the nutritious garbanzo bean both serves your cooking needs and inspires your creative tendencies.

With the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot you can easily make many chickpea dishes that require two cooking steps. With the stovetop-safe DuraCeramic™ cooking pot, you can brown or sear ingredients over the stove and then seamlessly transfer it all back to your slow cooker without losing any flavor. The next time you're in the mood for a slow-cooked chickpea dish, try out one of these recipes:

1. Chickpea Ratatouille
This hearty vegetarian dish packs a lot of flavor and serves nicely over a bed of cooked couscous.


  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 1 cup chopped onion
  • 1 (28 ounce) can diced tomatoes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small zucchini, halved lengthwise and cut into 1/2-inch pieces
  • 1 medium yellow squash, halved lengthwise and cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 1/2-inch pieces


  1. Use a slow cooker liner.
  2. In a bowl, combine tomato paste, balsamic vinegar, garlic, basil, thyme and sun-dried tomatoes. Mix well.
  3. Add onion, diced tomatoes, red and green bell peppers, zucchini, squash and eggplant to slow cooker.
  4. Pour tomato paste mixture over vegetables.
  5. Cover and cook on low for 8 hours.
Chickpea ratatouille makes for a hearty and healthy dinner.Chickpea ratatouille makes for a hearty and healthy dinner.

2. Curried Vegetable and Chickpea Stew
This rich and creamy coconut soup comes alive with curry spices and zest as the vegetables become succulent after hours of slow cooking.


  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 medium red or yellow potatoes, diced
  • 1 tablespoon kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 1-inch piece ginger, peeled and grated (about 1 tablespoon)
  • 3 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper, optional
  • 2 cups vegetable broth
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) bag baby spinach
  • 1 cup coconut milk 


  1. Heat olive oil and onion with salt over medium-high heat in the DuraCeramic™ cooking pot.
  2. Sauté until translucent, about five minutes.
  3. Add potatoes and continue cooking.
  4. Mix in the curry, brown sugar, ginger, garlic and cayenne and cook for about 30 minutes, until fragrant.
  5. Pour in 1/4 cup of broth and scrape up bits from bottom of pan.
  6. Transfer stovetop-safe cooking pot to slow cooker.
  7. Pour in remaining broth, chickpeas, peppers, cauliflower, tomatoes and their juices and pepper.
  8. Cover and cook on high for 4 hours.
  9. Stir in spinach and coconut milk.
  10. Cover until spinach is wilted.
Chickpea stew makes for great leftovers for work or lunch the next day.Chickpea stew makes for great leftovers for work or lunch the next day.

3. Chicken Marrakesh
A Moroccan-inspired dish, this chicken and chickpea dinner adds the sweet and nutty layer of sweet potatoes for a taste that everyone will love.


  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 large sweet potatoes, peeled and diced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon ground turmeric
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoon dried parsley
  • 1 (14.5 ounce) can diced tomatoes


  1. Add onion, garlic, carrots, sweet potatoes, chickpeas and chicken to slow cooker.
  2. In a bowl, combine cumin, turmeric, cinnamon, pepper, salt and parsley.
  3. Sprinkle spices over chicken and vegetables.
  4. Pour diced tomatoes on top.
  5. Cover and cook on high for 4 to 5 hours, until sweet potatoes are tender and sauce has thickened.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


Blog Archives