Slow-Cooker Braised Chickpeas
By Danielle Desiato KuhnPublished on October 16, 2019
Time
8 to 9 hours on high
Yield
Serves 6
Slow cooker size
4 to 7 quarts
Ingredients
1 red onion, halved and sliced thin1 tablespoon extra-virgin olive oil 1 tablespoon smoked paprika Salt and pepper 3 cups vegetable or chicken broth, plus extra as needed3 cups water 1 pound (2½ cups) dried chickpeas, picked over and rinsed¼ cup minced fresh cilantro
Instructions
- Microwave onion, oil, paprika, and 1 teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, and chickpeas. Cover and cook until chickpeas are tender, 8 to 9 hours on high.
- Drain chickpeas, reserving 1 cup cooking liquid. Return one-third of chickpeas and reserved cooking liquid to now-empty slow cooker and mash with potato masher until smooth. Stir in remaining chickpeas and cilantro. Season with salt and pepper to taste. Serve. (Chickpeas can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot broth as needed before serving.)
Time
8 to 9 hours on highYield
Serves 6Slow cooker size
4 to 7 quartsIngredients
1 red onion, halved and sliced thin
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
Salt and pepper
3 cups vegetable or chicken broth, plus extra as needed
3 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
¼ cup minced fresh cilantro
Ingredients
1 red onion, halved and sliced thin
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
Salt and pepper
3 cups vegetable or chicken broth, plus extra as needed
3 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
¼ cup minced fresh cilantro
Ingredients
1 red onion, halved and sliced thin
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
Salt and pepper
3 cups vegetable or chicken broth, plus extra as needed
3 cups water
1 pound (2½ cups) dried chickpeas, picked over and rinsed
¼ cup minced fresh cilantro
Why This Recipe Works
We infused broth with distinctive sweet smoked paprika and a sliced red onion for flavor and texture. Once our chickpeas were perfectly tender and creamy, we drained away all but a cup of the cooking liquid, using what we reserved to create a simple, smoky sauce. Mashing a portion of the beans enhanced the creamy consistency of the dish, and citrusy cilantro added brightness and a simple colorful finish.
Instructions
- Microwave onion, oil, paprika, and 1 teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, and chickpeas. Cover and cook until chickpeas are tender, 8 to 9 hours on high.
- Drain chickpeas, reserving 1 cup cooking liquid. Return one-third of chickpeas and reserved cooking liquid to now-empty slow cooker and mash with potato masher until smooth. Stir in remaining chickpeas and cilantro. Season with salt and pepper to taste. Serve. (Chickpeas can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot broth as needed before serving.)
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