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Nutrition Facts
Serving Size 1 (284g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar
Calories 268
Calories from Fat 42		(15%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 930mg		38%
Potassium 539mg		15%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 9.6g	38%
	Sugars 3.2g
Protein 10.1g		20%
detailed view... how is this calculated?

Spicy Crock Pot Chickpeas

Recipe #17172 | ½ day | 20 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Jan 14, 2002

A hot spicy meatless crock pot dish — and easy, too!

SERVES 6 (change servings and units)

Ingredients

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

Directions

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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Featured Reviews for This Recipe

From: Peachie Keene

On Nov 4, 2009

I loved this recipe, and I would not change a thing! Thank you for posting!

0 people found this review helpful

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From: Rengetsu

On Oct 13, 2009

I love indian food so I think I was expecting more of that kind of taste / spice. It had too many tomatoes for me and not enough heat. My husband loved it though, so I give it 3 stars!

0 people found this review helpful

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From: stingo

On Aug 31, 2006

My first vegetarian recipe in my new crockpot and I'd have to say it was a success. The recipe certainly lives up to its name as the chickpeas are certainly spicy. Made it in my 5.5 Quart Rival for about 3 hours, but let it sit in the pot (with the pot off) for another hour or so. The combination of spices reminds me of Indian cuisine, and the taste is very unusual, and very delicious. As one reviewer noted, yogurt would go very well with this I think, so I hope to pick up some today. Thanks for sharing a winner of a recipe Lennie.

5 people found this review helpful

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From: kittykat

On Jun 5, 2002

Great recipe! Unusual flavor, but good. I added baby carrots and a little red wine vinegar, its not as tart as the balsamic. It could use something to thicken the sauce.

5 people found this review helpful

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Read all 28 reviews