Are you tired of the same old lunch routine? Do you struggle to come up with quick and delicious meal ideas that can be prepared in a snap? Look no further! As a busy professional or parent, it’s easy to get caught up in the hustle and bustle of daily life, leaving little time for cooking. But what if I told you there was a way to have a flavorful, nutritious meal ready and waiting for you, without sacrificing precious minutes of your day? Enter: the crockpot! With just a few simple ingredients and some planning ahead, you can whip up a world of tasty dishes that are sure to become staples in your household. In this article, we’ll explore 20 mouth-watering chickpea crockpot recipes that are perfect for busy days.
Spicy Chickpea and Sweet Potato Stew
Warm up with this flavorful and nutritious stew that combines the creamy sweetness of sweet potatoes with the spicy kick of chickpeas. This hearty dish is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened (5-7 minutes).
4. Add cumin, smoked paprika, and cayenne pepper to the pot; stir for 1 minute.
5. Stir in roasted sweet potatoes, chickpeas, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 40-50 minutes
Creamy Coconut Chickpea Curry
A flavorful and comforting Indian-inspired dish that combines the richness of coconut milk with the creamy texture of chickpeas, all wrapped up in a warm and aromatic curry sauce.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, turmeric, and paprika. Cook for an additional 1-2 minutes.
4. Stir in the chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Slow-Cooked Moroccan Chickpea Tagine
This rich and aromatic tagine is a staple of Moroccan cuisine, packed with tender chickpeas, sweet onions, and warm spices. Slow-cooked to perfection in a clay pot or Dutch oven, this flavorful dish is perfect for a cozy evening meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or clay tagine over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, and vegetable broth.
5. Cover and transfer to the oven or slow cooker (set to low). Simmer for 6-8 hours.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours
Garlic Herb Chickpea and Spinach Soup
Warm up with a comforting and flavorful soup that combines the richness of chickpeas, spinach, and aromatic herbs. This recipe is perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– 4 cups vegetable broth
– 2 cups fresh spinach leaves
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add garlic, rosemary, and thyme; cook for an additional minute.
3. Add chickpeas, vegetable broth, and spinach. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Mediterranean Chickpea and Vegetable Medley
This flavorful medley combines the warmth of Mediterranean spices with the natural sweetness of roasted vegetables, all wrapped up in a satisfying chickpea-based dish.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 large red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the chickpeas, bell pepper, zucchini, onion, and garlic to the bowl; toss until well coated with the spice mixture.
4. Spread the medley on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes or until the vegetables are tender and lightly caramelized.
6. Garnish with chopped parsley, if desired. Serve warm.
Cooking Time: 25-30 minutes
Smoky BBQ Chickpea Chili
This hearty chili recipe combines the comforting flavors of smoked paprika and BBQ sauce with the creamy texture of chickpeas, making it a perfect meal for any time of year.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1 can diced tomatoes (14.5 oz)
– 1 cup BBQ sauce
– 1/4 cup water
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add the smoked paprika, cumin, and chili powder. Cook for 1 minute.
3. Stir in the chickpeas, diced tomatoes, BBQ sauce, and water.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Chickpea and Kale Stew
Brighten up a chilly day with this vibrant and flavorful stew, bursting with the zesty goodness of lemon and garlic. This plant-based recipe is perfect for a quick weeknight dinner or a nutritious meal prep option.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the chickpeas, lemon juice, thyme, salt, and pepper. Stir to combine.
4. Add the chopped kale and stir to wilt.
5. Reduce heat to low and simmer for 10-15 minutes, or until the flavors have melded together.
Cooking Time: 15-20 minutes
Enjoy your delicious and nutritious Lemon Garlic Chickpea and Kale Stew!
Indian-Spiced Chickpea Masala
This comforting recipe combines the creamy richness of chickpeas with the aromatic warmth of Indian spices, perfect for a cozy evening meal. Serve over basmati rice or with naan bread for a satisfying dinner.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 tsp turmeric
– 1/2 tsp garam masala
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, turmeric, and garam masala. Cook for 1 minute.
4. Stir in chickpeas, coconut milk, and salt. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Tomato Basil Chickpea Casserole
A flavorful and nutritious vegetarian casserole that combines the sweetness of tomatoes with the freshness of basil, all wrapped up in a satisfying chickpea filling. Perfect for a weeknight dinner or a potluck gathering.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Stir in chickpeas, cherry tomatoes, and basil. Cook for 5-7 minutes or until the flavors meld together.
4. Transfer the mixture to a 9×13 inch baking dish. Top with shredded mozzarella cheese (if using).
5. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 20-25 minutes
Thai Peanut Chickpea Curry
Experience the bold flavors of Thailand with this creamy and aromatic curry made with chickpeas, peanuts, and a blend of spices.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 tablespoons peanut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1/4 cup natural peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Stir in curry paste and cook for 1 minute.
4. Add coconut milk, peanut butter, soy sauce, and honey. Whisk until smooth.
5. Simmer for 10-12 minutes or until the flavors meld together.
6. Add chickpeas and stir to combine.
7. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Serve hot over rice or noodles, garnished with cilantro leaves if desired.
Slow-Cooker Chickpea and Lentil Dal
This comforting slow-cooker dal recipe combines the creamy texture of chickpeas with the nutty flavor of lentils, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 2 tablespoons tomato paste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add lentils, chickpeas, onion, garlic, cumin, curry powder, turmeric, and salt to the slow cooker.
2. Pour in broth and tomato paste; stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Harissa Chickpea and Carrot Stew
This hearty stew combines the rich flavors of North Africa with the comforting warmth of a cozy bowl. A blend of sautéed onions, garlic, and ginger creates a depth of flavor that’s enhanced by the boldness of harissa chili pepper paste.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium carrots, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tbsp harissa chili pepper paste
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Stir in harissa paste; cook for 1 minute.
3. Add chickpeas, carrots, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
4. Bring stew to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until carrots are tender.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Curried Chickpea and Cauliflower Soup
This warm and comforting soup is a perfect blend of Indian-inspired flavors and creamy texture. The combination of tender chickpeas, roasted cauliflower, and aromatic spices will leave you craving for more.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 heads cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups vegetable broth
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tablespoons water and roast for 20-25 minutes or until tender.
2. In a large pot, sauté onions and garlic in a little oil until softened.
3. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, vegetable broth, and roasted cauliflower to the pot. Bring to a boil, then simmer for 20-25 minutes or until flavors have melded together.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Mexican-Inspired Chickpea and Corn Chili
This hearty chili combines the creamy goodness of chickpeas with the sweetness of corn, all wrapped up in a spicy Mexican-inspired package. Perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 can diced tomatoes with green chilies (14.5 oz)
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water
– Optional: jalapeños, sour cream, shredded cheese, and cilantro for toppings
Instructions:
1. In a large pot, sauté the onion, bell pepper, and garlic over medium heat until tender.
2. Add the chickpeas, corn, diced tomatoes with green chilies, cumin, chili powder, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together.
4. Serve hot, garnished with your choice of toppings.
Cooking Time: 25 minutes
Rosemary Garlic Chickpea and Potato Stew
This hearty stew is a perfect blend of earthy flavors, with the aromatic rosemary and pungent garlic complementing the creamy potatoes and chickpeas. A comforting and nutritious meal for any time.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1 can of chickpeas (14 oz), drained and rinsed
– 2-3 medium-sized potatoes, peeled and cubed
– 4 cups of vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chopped rosemary and cook for another minute.
3. Add the chickpeas, potatoes, and vegetable broth. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and let simmer for 30-40 minutes or until the potatoes are tender.
5. Serve hot, garnished with additional rosemary leaves if desired.
Cooking Time: 40 minutes
Slow-Cooked Chickpea and Eggplant Ratatouille
Savor the rich flavors of Provence with this hearty, slow-cooked ratatouille infused with chickpeas and eggplant. Perfect for a comforting weeknight dinner or as a flavorful base for future meals.
Ingredients:
– 1 large eggplant, sliced into 1-inch pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium bell peppers, sliced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup vegetable broth
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, heat the olive oil over medium-high. Add eggplant and cook until tender, about 5 minutes. Remove from skillet and set aside.
3. In same skillet, add bell peppers and garlic; cook until tender, about 5 minutes.
4. Combine cooked vegetables, chickpeas, thyme, salt, and pepper in slow cooker. Pour in vegetable broth.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Golden Turmeric Chickpea and Rice Casserole
A flavorful and nutritious casserole that combines the warmth of turmeric with the comfort of chickpeas and fluffy rice. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup golden turmeric curry paste
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using water or broth.
3. In a large skillet, heat oil over medium-high. Add onion and bell pepper; cook until tender, about 5 minutes.
4. Stir in curry paste and cumin; cook for 1 minute.
5. Add chickpeas and cooked rice to the skillet; stir to combine.
6. Transfer mixture to a 9×13 inch baking dish and season with salt and pepper.
7. Bake for 25-30 minutes or until heated through.
Cooking Time: 25-30 minutes
Cumin-Spiced Chickpea and Tomato Soup
This comforting soup combines the rich flavors of cumin, garlic, and tomatoes with the creamy texture of chickpeas. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the garlic and cumin in a little bit of oil until fragrant.
2. Add the chopped tomatoes, chickpeas, smoked paprika (if using), and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Chickpea and Mushroom Stroganoff
This vegetarian take on the traditional Russian dish combines the creamy flavor of stroganoff with the nutty taste of chickpeas and earthy mushrooms. This recipe is quick, easy, and packed with protein and fiber.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup plain Greek yogurt
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Stir in chickpeas, vegetable broth, Greek yogurt, Dijon mustard, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let sauce thicken slightly, about 5-7 minutes.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Slow-Cooker Chickpea and Quinoa Pilaf
A nutritious and flavorful meal that’s perfect for a busy day. This slow-cooker recipe combines the nutty taste of quinoa with the creamy texture of chickpeas, all in one easy-to-make dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. Add quinoa, water or broth, chickpeas, onion, garlic, and cumin to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Fluff with a fork before serving. Season with salt and pepper to taste.
4. Garnish with chopped cilantro, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Discover the versatility of chickpeas with these 20 flavorful crockpot recipes perfect for busy days. From spicy stews to creamy curries and hearty soups, there’s something for everyone. Try making Spicy Chickpea and Sweet Potato Stew, Creamy Coconut Chickpea Curry, or Slow-Cooked Moroccan Chickpea Tagine, among many other delicious options. These recipes are easy to make and packed with nutritious ingredients, making them perfect for a quick and satisfying meal any time of day.
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