This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and then by the time you come home from work, it will be perfectly primed and ready to eat.
Loved this dish! Substituted Serrano chiles for the pickled jalapenos and cooked it (in a cast iron enamel braiser) at 220 degrees in the oven for 3 hours.
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.
Yummy! So easy and I made it on the stove top.
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!
So easy and so VERY delilcious. Have made it several times, and it always turns out great! I use pre-chopped cilantro in a tube and stir it in at the end.
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!
This dish is insanely delicious! So flavorful for such a healthy recipe and incredible easy to make. It was a little spicy but not too much as even my 3, 6, and 8 year olds loved it. My husband said it was sensational too, and he's a meat lover. This will become a staple in our house, no question.
Delicious!! I halved the recipe, but put in a bit more than half amount of jalapenos, so it was quite spicy. But since I had coconut milk left over, I made coconut jasmine rice, which tempered the heat nicely. Husband said it was restaurant quality. Very easy -- 6 hours on low was more than enough time for a 1/2 batch.
