Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups chickpea mixture and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

369 calories; fat 4.3g; saturated fat 0.9g; mono fat 1.4g; poly fat 1.1g; protein 10.5g; carbohydrates 71.1g; fiber 6.4g; iron 4mg; sodium 620mg; calcium 55mg.
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