Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.
I loved the flavor and texture of this recipe. I made the bulk of the recipe as is, but cooked on the stove and simmered for about 30 minutes instead of in the slow cooker all day. I served over leftover farro I had on hand. It's great leftover too - maybe better, so I can only imagine what cooking all day would do for the flavor.
This was delicious! It can cook as long as you need it to, the chickpeas stayed intact even after about 12 hours on low. Next time I will drain the tomatoes as the broth was quite thin and I ended up removing the broth and boiling it down some. Nice subtle heat!
This is a really amazing, healthy and filling dish. I made it the other day and the kids loved it. My wife too was pleasantly surprised. You can skip the rice part and have the chickpeas gravy with a loaf of bread or with garlic bread. It tastes yummy.
I made this recipe exactly as written for my family. We have two teenage boys. Everyone loved this dish. I also used light coconut milk in place of water for the rice preparation. I wouldn't have been brave enough to try this without other reviews. Thanks!
This was a very good meatless meal! Has it not been for the stellar reviews, I'd never have tried it, but husband and I agree, it was delish! I added a heaping tablespoon of Better Than Bouillion vegetable broth to make the broth a little richer and served it over cous cous instead of rice. MMMMMMMMMMMMMmmmmmmmm!
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