Slow Cooker Chickpea Chili

Method

Step by step

1. 01

   Place the chickpeas in a saucepan and cover with water.

2. 02

   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. 03

   Drain water and place the chickpeas into a 6 quart slow cooker.

4. 04

   Heat 1 T. coconut oil over medium heat. “Sweat” the onions – cooking just until translucent without browning

5. 05

   Add garlic; sauté 1 additional minute, stirring constantly.

6. 06

   Stir in tomato paste, cumin, salt, red pepper, cinnamon and turmeric, sauté 30 seconds longer, stirring constantly.

7. 07

   Transfer sauté onion mixture to slow cooker.

8. 08

   Mix broth, water, olives, raisins and tomatoes, then pour in the slow cooker.

9. 09

   Cover and cook on High 8 hours.

10. 10

    Pour remaining coconut oil in the skillet and heat over medium-high heat.

11. 11

    Sauté butternut squash in the skillet and  brown for 5 minutes.

12. 12

    Transfer squash to slow cooker and stir with ingredients.

13. 13

    Cover and cook on High for 1 hour.  Stir in peas and cook for 30 minutes longer.

Originally published on getcrocked.com.