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 ChickpeasRecipezaar
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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