Pull out the crockpot for a batch of these vegan Slow Cooker Italian Chickpeas. Mix in some extra vegetables if you’d like and serve over rice or quinoa.
We’re still in full-on soup and stew mode around here, and that means that the slow cooker has been getting a workout. Last week, I made a double batch of our favorite Slow Cooker Hoisin Chicken (my husband likes to have a couple of days of leftovers for work lunches) and this week we’re serving these slow cooker Italian chickpeas over rice and quinoa.
This recipe makes a big batch and usually lasts for a few days, so I mix things up by stirring in fresh spinach, sautéed mushrooms and zucchini, or cauliflower florets. Anything that helps me reach my (sometime elusive) goal of filling half of my plate with vegetables!
If you’ve ever made a homemade tomato sauce, this recipe will seem very familiar to you. The tomato sauce starts in a skillet, with sautéed onions and garlic seasoned with oregano, then combined with crushed and diced tomatoes. As you’ll find with any tomato sauce, the better the canned tomatoes, the better the sauce.
The tomato sauce finishes its simmering in the slow cooker, along with the chickpeas. Eat this straight, or serve it over some sort of whole grain, such as brown rice or quinoa. I like to grate some fresh Parmesan cheese over top, but if you’d like to keep this vegan, pass on the cheese.
- 2 tsp olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ tsp dried oregano
- ¼ - ½ tsp red pepper flakes
- 1 (28 oz.) can crushed tomatoes
- 1 (14 oz.) can petite diced tomatoes
- ½ tsp salt
- ½ tsp ground pepper
- 2 (14 oz. each) cans chickpeas, drained and rinsed
- ¼ cup minced flat-leaf parsley
- Salt and pepper, to taste
- Grated Parmesan cheese for serving, if desired (not vegan)
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the garlic and red pepper flakes, and cook for 1 minute.
- Stir in the crushed tomatoes, petite diced tomatoes, salt and pepper. Transfer to a slow cooker. Stir in the chickpeas.
- Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
- Stir in the parsley. Season to taste with salt and pepper.
- Serve over rice, pasta, or quinoa with grated Parmesan cheese, if desired.
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