Spicy Crock Pot Chickpeas

"A hot spicy meatless crock pot dish -- and easy, too!"
photo by cyaos photo by cyaos
photo by cyaos
Ready In:
8hrs 20mins




  • In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
  • Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
  • Serve with hot naan or pita bread.

Questions & Replies

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  1. pollen
    yummm! this was delicious, lennie - thank you! i made it pretty much exactly according to the recipe, and it got rave reviews all around. I really liked the flavour the balsamic vinegar added. I will certainly be making this again! (and it was really easy too :)
  2. kittykat
    Great recipe! Unusual flavor, but good. I added baby carrots and a little red wine vinegar, its not as tart as the balsamic. It could use something to thicken the sauce.
  3. Missy Wombat
    This certainly smelled fantastic when I finally got in from work! Tastes pretty good too. My toddler also ate this without protest.Didn't really notice the cayenne.I also was out of fresh gingerroot so made do with ground ginger which worked okay.
  4. veggiefamily11
    We LOVED it! Definitely follow the others' recommendation for 28 oz. can of tomatoes, (we like whole), and 1/8th tsp. cayenne. I quick sauteed onions, garlic and fresh ginger and threw into slow cooker (with liner) and then dumped in the rest of the ingredients, gave it a quick stir, came home from work and voila: a scrumptious dinner, (I served it with "warm Indian zucchini salad")!
  5. J-Lynn
    I really, really liked this! My husband was not a big fan, but he ate it. So I enjoyed the leftovers all week for lunch! The flavors are wonderful.


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