• 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

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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.
  2. Boil 2 quarts of water, pour over the chickpeas in a saucepan.
  3. Cover and let stand 1 hour; drain.
  4. Transfer the chickpeas into a 6 quart slow cooker.
  5. Place 1 T. of oil in a skillet; swirl to coat. Heat over medium-high heat. Add onion; sauté 4 minutes, stirring occasionally.
  6. Add garlic; sauté 1 additional minute, stirring constantly.
  7. Stir in tomato paste, cumin, salt, red pepper, cinnamon and turmeric, sauté 30 seconds longer, stirring constantly.
  8. Transfer sauté onion mixture to slow cooker.
  9. Mix broth, water, olives, raisins and tomatoes, then pour in the slow cooker.
  10. Cover and cook on High 8 hours.
  11. Add remaining 1 T. of oil in a skillet over medium-high heat, swirl to coat.
  12. Next place butternut squash in the skillet and sauté for 5 minutes.
  13. Transfer squash to slow cooker.
  14. Cover and cook on High for 1 hour and stir in peas.

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”

Love,
Jenn

Slow Cooker Chickpea Chili

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