A comforting, hearty dish that’s as nutritious as it is delicious, featuring chickpeas as a staple in various international cuisines. This recipe allows you to toss everything into the slow cooker and let it work its magic.
Ingredients
Scale:
2 cups dried chickpeas, rinsed and sorted
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
Salt and pepper to taste
4 cups vegetable broth (or water)
1 can (14 oz) diced tomatoes, with juices
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
2 cups fresh spinach or kale (optional)
Instructions
Prepare the Chickpeas: If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse thoroughly before using. If short on time, use a quick soak method by boiling for 1 hour and letting sit off the heat for 1 hour.
Layer the Ingredients: In your slow cooker, add soaked chickpeas, diced onion, minced garlic, and diced bell pepper.
Add the Spices: Sprinkle cumin, smoked paprika, turmeric, salt, and pepper over the top of the vegetable layer.
Pour in Liquids: Carefully pour vegetable broth and canned tomatoes into the slow cooker, ensuring chickpeas are fully submerged.
Set Cooking Time: Cover and cook on low for 6-8 hours or high for 3-4 hours, checking periodically until chickpeas are tender.
Finishing Touches: About 30 minutes before serving, stir in fresh spinach or kale and allow to wilt.
Serve: Stir gently to combine and serve warm, garnished with fresh herbs or a squeeze of lemon juice.
