25+ Mouthwatering Crockpot Chickpea Recipes for Every Meal

Looking for new and creative ways to enjoy chickpeas? Crockpot recipes are the answer!

Chickpeas are incredibly versatile and nutritious, making them a great ingredient to feature in your meals.

The beauty of cooking chickpeas in a crockpot is that they absorb all the flavors from the spices and vegetables, creating rich and comforting dishes.

Whether you’re looking for a hearty stew, a creamy curry, or a flavorful wrap, there’s a crockpot chickpea recipe for every occasion.

In this article, we’ve compiled 25+ amazing crockpot chickpea recipes that are easy to make and packed with flavor.

Get ready to discover new ways to enjoy this healthy and protein-packed legume.

25+ Mouthwatering Crockpot Chickpea Recipes for Every Meal

Crockpot chickpea recipes are a game-changer when it comes to easy, healthy, and delicious meals.

They allow you to enjoy the benefits of chickpeas in a variety of dishes, from soups and stews to salads and wraps.

With these 25+ recipes, you’ll have an entire week’s worth of plant-based meals to keep you satisfied.

Plus, the slow cooking method enhances the flavors, making each dish even more delicious.

So, why not give these recipes a try and enjoy the convenience of a crockpot meal that’s both nourishing and full of flavor?

Crockpot Chickpea Curry Delight

Chickpea curry is a comforting dish that’s both nutritious and delicious. This recipe is perfect for those who love bold flavors but don’t have time to stand over the stove. With its rich blend of spices and creamy texture, it’s an easy-to-make meal that will fill your home with irresistible aromas. Best of all, it’s a versatile dish that pairs wonderfully with rice, naan, or even a simple salad.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 cups diced tomatoes (fresh or canned)
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (adjust for spice level)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), onion, garlic, ginger, diced tomatoes, curry powder, turmeric, cumin, garam masala, chili powder, salt, and pepper to the crockpot.
2. Pour in vegetable broth and coconut milk, stirring to combine all the ingredients.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chickpeas are tender and flavors are well blended.
4. Before serving, taste and adjust the seasoning if needed. Garnish with fresh cilantro.
5. Serve over rice or with warm naan bread.

This creamy, fragrant curry is a crowd-pleaser that feels like a warm hug in a bowl. It’s ideal for meal prep since it tastes even better the next day as the flavors meld together.

Hearty Chickpea and Vegetable Stew

This hearty stew is packed with chickpeas and colorful vegetables, making it a wholesome, satisfying meal. It’s perfect for chilly days when you want something warm and nourishing. The combination of herbs and vegetables creates a rustic, homemade flavor that’s comforting and fulfilling.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced potatoes
• 1 cup diced bell peppers
• 1 large onion, chopped
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), carrots, celery, potatoes, bell peppers, onion, diced tomatoes, vegetable broth, bay leaves, thyme, oregano, paprika, salt, and pepper to the crockpot.
2. Stir to mix the ingredients evenly.
3. Cover and cook on low for 7–8 hours or on high for 4–5 hours until the vegetables are tender.
4. Remove bay leaves before serving. Adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley, with crusty bread on the side.

This stew is a complete meal in one bowl, providing a balance of protein, fiber, and nutrients. It’s freezer-friendly, making it perfect for batch cooking and enjoying on busy days.

Mediterranean Chickpea and Spinach Delight

If you’re craving Mediterranean flavors, this chickpea and spinach dish is a must-try. It’s a light yet filling recipe that combines the earthiness of chickpeas with the freshness of spinach and a burst of tangy sun-dried tomatoes. This dish can be served on its own, as a side, or over pasta or rice for a complete meal.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Juice of 1 lemon
• Crumbled feta for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), onion, garlic, sun-dried tomatoes, vegetable broth, basil, oregano, red pepper flakes, salt, and pepper to the crockpot.
2. Stir well, cover, and cook on low for 6–8 hours or on high for 3–4 hours until the chickpeas are tender.
3. Add fresh spinach in the last 30 minutes of cooking and stir until wilted.
4. Before serving, stir in lemon juice and adjust seasoning as needed. Garnish with crumbled feta if desired.
5. Serve as-is or over a bed of rice, quinoa, or pasta.

This Mediterranean-inspired dish is bursting with vibrant flavors and is perfect for any occasion. Its light and refreshing taste will transport you straight to a sunny coastal village!

Spicy Chickpea and Sweet Potato Stew

This hearty and flavorful stew is a delightful blend of chickpeas, sweet potatoes, and spices. It’s the perfect balance of sweet and spicy, with a rich texture that’s both filling and comforting. Ideal for those who enjoy a bit of heat, this stew is packed with fiber, protein, and essential nutrients.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), sweet potatoes, onion, garlic, diced tomatoes, coconut milk, vegetable broth, cumin, coriander, chili powder, cayenne pepper, salt, and pepper to the crockpot.
2. Stir well to combine.
3. Cover and cook on low for 7–8 hours or on high for 4–5 hours until the sweet potatoes are tender and the chickpeas are cooked through.
4. Before serving, taste and adjust seasoning as needed.
5. Serve garnished with fresh cilantro.

This stew offers a unique twist on the classic chickpea and potato combination, with the sweetness of the potatoes balancing the heat of the spices. It’s a warming and satisfying meal, perfect for a cozy dinner.

Chickpea and Spinach Tomato Stew

This simple yet flavorful stew combines chickpeas, spinach, and tomatoes in a savory broth, making it a nutritious and satisfying meal. The bright acidity of the tomatoes and the earthiness of the spinach create a balanced dish that’s great on its own or served over a grain like couscous or rice.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Add soaked chickpeas (or canned), onion, garlic, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender.
4. Stir in the spinach during the last 30 minutes of cooking and let it wilt.
5. Taste and adjust seasoning as needed, then serve with a squeeze of lemon.

This dish is light yet flavorful, with the spinach adding a fresh contrast to the rich, savory base. It’s an excellent choice for a healthy and quick weeknight dinner.

Chickpea and Cauliflower Tikka Masala

For those who love Indian-inspired dishes, this crockpot chickpea and cauliflower tikka masala is a must-try. The rich, creamy sauce combined with the hearty chickpeas and tender cauliflower creates an irresistible dish that’s perfect for serving over rice or with naan.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 medium head of cauliflower, cut into florets
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (15 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp tikka masala spice mix
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), cauliflower, onion, garlic, ginger, diced tomatoes, coconut milk, vegetable broth, tikka masala, cumin, coriander, turmeric, and salt to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender and the cauliflower is soft.
4. Taste and adjust seasoning as needed.
5. Serve over rice and garnish with fresh cilantro.

This vibrant, fragrant dish brings the flavors of Indian cuisine right into your home. It’s creamy, spicy, and completely satisfying, making it a fantastic addition to your crockpot recipe collection.

Chickpea and Zucchini Stew

This fresh and light stew combines the goodness of chickpeas with tender zucchini, making it a nutritious and satisfying meal. The combination of herbs and simple ingredients creates a deliciously savory stew that’s perfect for a quick, healthy dinner.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 3 medium zucchinis, sliced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), zucchini, onion, garlic, diced tomatoes, vegetable broth, cumin, coriander, oregano, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6–7 hours or on high for 3–4 hours until the chickpeas are tender.
4. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh basil.

This stew is light, wholesome, and full of vibrant flavors. The zucchini adds a lovely texture, and the dish is ideal for a healthy, plant-based dinner.

Chickpea and Mushroom Stroganoff

This vegetarian version of the classic beef stroganoff is made with chickpeas and mushrooms, offering a creamy and savory alternative that’s just as indulgent. It’s the perfect dish for those craving a hearty and comforting meal with a twist.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 cups sliced mushrooms (button or cremini)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), mushrooms, onion, garlic, vegetable broth, coconut milk, soy sauce, Dijon mustard, smoked paprika, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6–7 hours or on high for 3–4 hours until the chickpeas are tender and the sauce has thickened.
4. Taste and adjust seasoning as needed.
5. Serve over rice, pasta, or mashed potatoes, garnished with fresh parsley.

This creamy, savory stroganoff offers a comforting, plant-based take on the traditional dish, making it a perfect addition to your weeknight dinner lineup.

Chickpea and Eggplant Stew

Eggplant and chickpeas come together in this savory, Mediterranean-inspired stew that’s packed with flavor and texture. The eggplant absorbs the spices and broth, creating a rich, satisfying dish that’s ideal for any season.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 medium eggplants, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), eggplant, onion, garlic, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender and the eggplant is soft.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This dish is full of hearty vegetables and bold spices, offering a delicious, filling meal that’s perfect for a satisfying dinner. The combination of chickpeas and eggplant provides both flavor and nutrition, making this stew a wholesome choice.

Chickpea and Broccoli Alfredo

This creamy chickpea and broccoli alfredo is a lighter version of the classic pasta dish, using chickpeas to provide plant-based protein and a creamy sauce made from coconut milk for richness. It’s a hearty and flavorful meal that’s easy to prepare in the crockpot and ideal for a quick weeknight dinner.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 cups broccoli florets
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp ground nutmeg
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Cooked pasta of choice for serving

Instructions:

1. Add soaked chickpeas (or canned), broccoli, onion, garlic, coconut milk, vegetable broth, nutmeg, garlic powder, basil, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6–7 hours or on high for 3–4 hours until the chickpeas are tender and the broccoli is soft.
4. Before serving, taste and adjust seasoning. Stir in nutritional yeast if desired.
5. Serve over cooked pasta, and enjoy the creamy, comforting texture.

This alfredo is a healthier alternative to traditional creamy pasta dishes, offering a lighter yet equally delicious option for pasta lovers. The chickpeas make the sauce feel indulgent, while the broccoli adds freshness and nutrients.

Chickpea and Kale Soup

This nourishing chickpea and kale soup is an ideal choice for a wholesome meal. Packed with leafy greens, fiber-rich chickpeas, and a savory broth, it’s a satisfying soup that will keep you full and energized. It’s also incredibly easy to make in the crockpot, making it a go-to for busy days.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 1 bunch kale, stems removed and chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned), kale, onion, garlic, carrots, celery, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender.
4. Taste and adjust seasoning if necessary.
5. Serve hot and enjoy!

This soup is a vibrant, nutrient-packed meal that’s full of fiber, vitamins, and minerals. It’s perfect for a cozy dinner or as part of a healthy lunch the next day.

Chickpea and Bell Pepper Fajitas

For a fun and flavorful dinner, try making these chickpea and bell pepper fajitas in your crockpot. The chickpeas soak up all the spices and serve as a great plant-based alternative to meat, while the bell peppers add a crisp, sweet crunch. Serve them with warm tortillas and your favorite toppings for a satisfying meal.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 3 bell peppers (red, yellow, and green), sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp lime juice
• Tortillas for serving
• Optional toppings: salsa, guacamole, sour cream, or fresh cilantro

Instructions:

1. Add soaked chickpeas (or canned), bell peppers, onion, garlic, cumin, chili powder, paprika, coriander, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 6–7 hours or on high for 3–4 hours until the chickpeas are tender.
4. Before serving, squeeze in the lime juice and taste for seasoning.
5. Serve in warm tortillas with your favorite toppings.

These fajitas are bursting with flavor and color, offering a healthy alternative to traditional meat-based fajitas. The chickpeas provide a satisfying texture, and the bell peppers add both flavor and freshness.

Chickpea and Butternut Squash Stew

This cozy chickpea and butternut squash stew is the perfect dish for cooler weather. The sweet and earthy flavors of the squash combine beautifully with the heartiness of the chickpeas, making this a filling and nutritious meal. The spices bring a touch of warmth, creating the ideal comfort food.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 3 cups butternut squash, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned), butternut squash, onion, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, turmeric, ginger, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas and squash are tender.
4. Taste and adjust seasoning before serving.

This stew is both hearty and vibrant, with the sweetness of the butternut squash perfectly complementing the spices. It’s ideal for a nourishing dinner on a chilly evening.

Chickpea and Potato Salad

This chickpea and potato salad is an easy-to-make dish that’s perfect for a light lunch or side dish. It’s filled with wholesome ingredients like chickpeas, tender potatoes, and fresh herbs, making it both satisfying and refreshing. The dressing is simple yet flavorful, bringing all the ingredients together beautifully.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 4 medium potatoes, peeled and cubed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned) and cubed potatoes to the crockpot.
2. Cover with water and cook on low for 6–7 hours or on high for 3–4 hours until the chickpeas and potatoes are tender.
3. Drain and let cool slightly before transferring to a large mixing bowl.
4. Add cucumber, cherry tomatoes, red onion, and parsley to the bowl.
5. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

This salad is refreshing and full of texture, with the chickpeas adding protein and the potatoes providing a hearty base. It’s perfect for potlucks, picnics, or as a light main dish.

Chickpea and Avocado Wraps

For a light, quick, and healthy meal, try these chickpea and avocado wraps. The creamy avocado pairs perfectly with the hearty chickpeas, while the fresh veggies add a crunchy texture. This is an easy meal that you can prepare ahead of time for a quick lunch or dinner.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 ripe avocados, sliced
• 1 large cucumber, sliced
• 1 large tomato, diced
• 1 cup spinach or mixed greens
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Tortillas for wrapping

Instructions:

1. Add soaked chickpeas (or canned) to the crockpot with a splash of water and cook on low for 6–7 hours or on high for 3–4 hours until tender.
2. Drain the chickpeas and transfer them to a bowl. Mash them slightly with a fork or potato masher.
3. In a separate bowl, toss the mashed chickpeas with olive oil, lemon juice, salt, and pepper.
4. Lay out the tortillas and layer with spinach, cucumber, tomato, avocado slices, and the chickpea mixture.
5. Roll up the wraps and serve immediately.

These wraps are light yet satisfying, providing a balanced meal that’s full of healthy fats, fiber, and protein. They’re ideal for a quick lunch or a casual dinner.

Chickpea and Carrot Stew

This chickpea and carrot stew is a simple, flavorful dish that’s both hearty and satisfying. The tender chickpeas and sweet carrots come together in a savory broth, making it a great option for a wholesome dinner. It’s a great way to enjoy a vegetable-forward, plant-based meal.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 4 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), carrots, onion, garlic, diced tomatoes, vegetable broth, cumin, turmeric, paprika, salt, and pepper to the crockpot.
2. Stir well to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas and carrots are tender.
4. Taste and adjust seasoning before serving.
5. Serve garnished with fresh parsley.

This stew is nutritious, full of flavor, and very easy to make. It’s the perfect meal for those looking for a light yet filling dish that can be enjoyed by the whole family.

Chickpea and Avocado Buddha Bowl

A quick and healthy meal, this chickpea and avocado Buddha bowl is packed with fresh vegetables, protein-rich chickpeas, and creamy avocado. The tangy dressing ties everything together, making it a satisfying and nutrient-dense meal that’s perfect for lunch or dinner.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup cooked quinoa or brown rice
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned) to the crockpot and cook on low for 6–7 hours or on high for 3–4 hours until tender.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to create the dressing.
3. Once the chickpeas are ready, assemble the Buddha bowls by placing quinoa or rice at the base.
4. Top with chickpeas, avocado slices, tomatoes, and cucumber.
5. Drizzle the dressing over the top and serve.

This bowl is a wholesome and customizable meal, offering a great balance of protein, healthy fats, and fiber. The creamy avocado and flavorful tahini dressing make each bite even more delicious.

Chickpea and Spinach Curry

This hearty chickpea and spinach curry is a flavorful, plant-based dish that’s sure to satisfy. The chickpeas soak up all the spices, and the spinach wilts beautifully into a rich, coconut-based sauce. Serve this curry over rice or with naan for a complete meal.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 3 cups fresh spinach, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned), spinach, diced tomatoes, coconut milk, onion, garlic, cumin, curry powder, turmeric, cinnamon, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender.
4. Taste and adjust seasoning before serving.

This curry is rich and flavorful, with the coconut milk providing creaminess and the spices offering depth. It’s perfect for those who love bold flavors in their meals.

Chickpea and Roasted Red Pepper Soup

This chickpea and roasted red pepper soup is a velvety, comforting dish that’s perfect for any time of the year. The roasted peppers provide a rich, smoky flavor that pairs perfectly with the tender chickpeas. This soup is easy to prepare and makes for a great lunch or light dinner.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 large roasted red peppers (jarred or homemade)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Add soaked chickpeas (or canned), roasted red peppers, onion, garlic, vegetable broth, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas are tender.
4. Use an immersion blender or regular blender to purée the soup to your desired consistency.
5. Add lemon juice, if using, and adjust seasoning before serving.

This soup is rich and comforting with a smoky-sweet flavor from the roasted red peppers. The chickpeas add protein and make it a satisfying meal, especially when paired with crusty bread.

Chickpea and Sweet Corn Chowder

This chickpea and sweet corn chowder is a creamy and comforting dish with a touch of sweetness from the corn. It’s a perfect combination of savory and sweet, with hearty chickpeas and tender potatoes making it a complete meal that’s perfect for cold weather.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 cups frozen or fresh sweet corn kernels
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Add soaked chickpeas (or canned), sweet corn, potatoes, onion, garlic, vegetable broth, coconut milk, smoked paprika, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas and potatoes are tender.
4. Use an immersion blender to blend some of the soup for a thicker consistency, leaving some chunks.
5. Taste and adjust seasoning before serving, and garnish with fresh chives.

This chowder is a cozy, filling meal that’s rich and flavorful with the perfect balance of sweet and savory. It’s a perfect way to enjoy chickpeas in a comforting, creamy dish.

Chickpea and Fennel Stew

This aromatic chickpea and fennel stew is a fresh, light dish that combines the mild anise flavor of fennel with the earthiness of chickpeas. The combination of herbs and spices gives it depth, making it a satisfying, light meal that’s perfect for warmer months or as a side dish.

Ingredients:

• 2 cups dried chickpeas (soaked overnight or 4 cups canned chickpeas, rinsed)
• 2 medium fennel bulbs, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp fresh thyme leaves
• 1 tsp ground fennel seeds
• Salt and pepper to taste

Instructions:

1. Add soaked chickpeas (or canned), fennel, onion, garlic, diced tomatoes, vegetable broth, thyme, fennel seeds, salt, and pepper to the crockpot.
2. Stir to combine and cover.
3. Cook on low for 7–8 hours or on high for 4–5 hours until the chickpeas and fennel are tender.
4. Taste and adjust seasoning before serving.

This stew is flavorful and full of fresh, aromatic ingredients. The fennel adds a light, slightly sweet taste that pairs beautifully with the chickpeas, making it an interesting, unique dish.

Note: More recipes are coming soon!