Spicy Crockpot Chickpeas

I recently tried hummus, and fell in love. I typically hate beans, and I refuse to call chickpeas by their other name, garbanzo beans (even though that was what the cans I bought at Trader Joes called them.) I have fooled myself into thinking they are not, in fact, a bean, but a pea instead. Whatever you call them, they are delicious, as well as high in protein, fiber and iron. They are a great replacement for red meat in your diet, which is great for someone like myself who does not eat any red meat.

This crockpot recipe is simple to throw together, and can cook in your crockpot while you are at work during the day, providing a great option for a weeknight meal. It is also great with naan or pita bread as an appetizer or snack.

Spicy Crockpot Chickpeas

20 minutes prep, 1/2 day cook time

1 Tbsp vegetable oil
2 onions, peeled and finely chopped
4 garlic cloves, finely chopped
2 Tbsp minced fresh gingerroot
2 tsp ground coriander
1 tsp cumin seed
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper (reduce if too spicy for your tastes)
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes (canned or fresh)
2 (19 oz) cans chickpeas, rinsed and drained*

*Be sure to thoroughly rinse your chickpeas before cooking with them, as the canning process alters their taste.

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.

Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.

Cover and cook on Low for 6 - 8 hours, or on High for 3 - 4 hours, or until the mixture is hot and bubbling.

Serve with hot naan or pita bread (I ate this over brown rice and it was delicious! A dollop of yogurt on the side would also be excellent.)

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