Best 9 Spicy Crock Pot Chickpeas Recipes

SPICY CROCK POT CHICKPEAS

Steps:

• 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.

CRISPY SPICED CHICKPEAS

Steps:

• 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
• 2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
• Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.

SLOW COOKER CHICKPEAS

Steps:

• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

SPICED AIR-FRIED CHICKPEAS

Steps:

• Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
• Preheat air fryer to 355 degrees F (180 degrees C).
• Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
• Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

SPICY LENTIL & CHICKPEA STEW

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

CRISPY SPICED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
• Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
• Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.
• Enjoy!