- 1 c. dried chickpeas
- 8 c. water, boiling
- 2 T. olive oil, divided
- 1 1/2 c. onion, chopped
- 5 garlic cloves, minced
- 1 T. tomato paste
- 1 1/2 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. ground red pepper
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground turmeric
- 2 1/2 c. chicken broth, fat-free, lower-sodium (use vegetable broth for vegetarian)
- 1/2 c. water
- 2/3 c. olives, pimiento-stuffed, sliced
- 1/2 c. golden raisins
- 28 oz. tomatoes, whole, undrained and crushed
- 4 c. butternut squash, chopped, peeled
- 1 c. peas, frozen, thawed
- 6 c. couscous, cooked, hot
- 8 lime wedges
- 1/4 c. cilantro, chopped , fresh
Slow Cooker Chickpea Chili is not only Healthy, your house is going to smell amazing. This is definitely a recipe you could win a “Chili Cook Off” with! YUMMY!
- Place the chickpeas in a saucepan.
- Boil 2 quarts of water, pour over the chickpeas in a saucepan.
- Cover and let stand 1 hour; drain.
- Transfer the chickpeas into a 6 quart slow cooker.
- Place 1 T. of oil in a skillet; swirl to coat. Heat over medium-high heat. Add onion; sauté 4 minutes, stirring occasionally.
- Add garlic; sauté 1 additional minute, stirring constantly.
- Stir in tomato paste, cumin, salt, red pepper, cinnamon and turmeric, sauté 30 seconds longer, stirring constantly.
- Transfer sauté onion mixture to slow cooker.
- Mix broth, water, olives, raisins and tomatoes, then pour in the slow cooker.
- Cover and cook on High 8 hours.
- Add remaining 1 T. of oil in a skillet over medium-high heat, swirl to coat.
- Next place butternut squash in the skillet and sauté for 5 minutes.
- Transfer squash to slow cooker.
- Cover and cook on High for 1 hour and stir in peas.
Serve over couscous, sprinkled with cilantro, and lime wedges.