Slow-Cooker Moroccan-Spiced Chickpeas

Serves 8
Time 5 hrs 5 min
Slow-Cooker Moroccan-Spiced Chickpeas

Cooking chickpeas in a slow cooker is convenient and requires no presoaking of the beans. In this recipe, we call for a delicious North African spice mixture known as ras el hanout, which richly flavors the beans while keeping the ingredient list to just five! Garnish the chickpeas with a drizzle of plain yogurt or sprinkle with sliced almonds if you like.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 cupsdried chickpeas
    1red onion, diced
    2 tablespoonsras el hanout, plus more to taste
    2 cupsdiced canned tomatoes with juice
    1/2 cupmixed fresh herbs (any combination of cilantro, flat-leaf parsley and mint)

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Method

Sort through chickpeas to remove any debris or small stones. 


Rinse chickpeas well and place in a slow cooker. 


Add 3 1/2 cups water, onion and ras el hanout. 


Cover and cook on high until chickpeas are almost tender and have absorbed most of the water, about 4 hours. 


(Note, the low setting doesn’t work well for this recipe, unless you have about 12 hours to cook the chickpeas.)

Nutritional Info

Serving Size

Calories

200

Total Fat

3g

Saturated Fat

0g

Cholesterol

0mg

Sodium

160mg

Total Carbohydrate

34g

Dietary Fiber

9g

Total Sugars

8g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.