• 1 c. Dried Chickpeas
  • About 4 c. Water (enough to cover beans)
  • 2 T. coconut oil, divided
  • 1 Medium Yellow Onion, diced
  • 5 Garlic Cloves, minced
  • 2 T. Tomato paste
  • 2 tsp. Ground Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Ground Red Pepper
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Ground Turmeric
  • 24 oz. Chicken Broth
  • 2/3 c. Green Olives, sliced
  • 1/2 c. Golden Raisins
  • 28 oz. Crushed Whole Tomatoes
  • 1 Large Butternut Squash, chopped & peeled (or 2 lbs. frozen, cubed)
  • 1 c. Green Peas
  • 6 c. Cooked Couscous
  • 1 Lime, cut in wedges
  • 1/4 c. Chopped Cilantro

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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!

  1. Place the chickpeas in a saucepan and cover with water.
  2. Bring water to a boil then reduce heat and simmer for one hour to soften. (Other option: soak chickpeas overnight in room temperature water.)
  3. Drain water and place the chickpeas into a 6 quart slow cooker.
  4. Heat 1 T. coconut oil over medium heat. “Sweat” the onions – cooking just until translucent without browning
  5. Add garlic; sauté 1 additional minute, stirring constantly.
  6. Stir in tomato paste, cumin, salt, red pepper, cinnamon and turmeric, sauté 30 seconds longer, stirring constantly.
  7. Transfer sauté onion mixture to slow cooker.
  8. Mix broth, water, olives, raisins and tomatoes, then pour in the slow cooker.
  9. Cover and cook on High 8 hours.
  10. Pour remaining coconut oil in the skillet and heat over medium-high heat.
  11. Sauté butternut squash in the skillet and  brown for 5 minutes.
  12. Transfer squash to slow cooker and stir with ingredients.
  13. Cover and cook on High for 1 hour.  Stir in peas and cook for 30 minutes longer.

Serve over couscous, sprinkled with cilantro, and lime wedges.

ENJOY! Delicious!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”


Slow Cooker Chickpea Chili

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