$29.99
Cooking chickpeas in a slow cooker is convenient and requires no presoaking of the beans. In this recipe, we call for a delicious North African spice mixture known as ras el hanout, which richly flavors the beans while keeping the ingredient list to just five! Garnish the chickpeas with a drizzle of plain yogurt or sprinkle with sliced almonds if you like.
Time: 55 Minutes
Serves: 6
What you get:
What you need:
Allergens: Legumes, Nightshades
| Allergens | Milk Free, Wheat Free, Gluten Free, Sesame Free, Peanuts Free, Tree Nuts Free, Coconut Free, Egg Free, Egg White Free, Shellfish Free, Fish Free, Dairy Free, Soy Free, Celery Free, Molluscs Free, Mustard Free, Sulphur dioxide and sulphites Free, Garlic Free, Corn Free |
|---|---|
| Conditions | Heart Healthy, Diabetes, Fertility, PCOS, Endometriosis, Celiac, Postpartum |
| Specialty Diets | Kosher, Halal, Gluten Free, Nut Free, Diary Free, Soy Free, Vegan, Vegetarian, Low Calorie, Low Fat, High Fiber, Postpartum, Prenatal, Anti-inflammatory |
| Macros | Per serving: 200 calories, 3g total fat, 160mg sodium, 34g carbohydrates, 9g dietary fiber, 8g sugar, 10g protein. |
| Ingredients | dried chickpeas, red onion, ras el hanout, diced canned tomatoes with juice mixed fresh herbs (any combination of cilantro, flat-leaf parsley and mint) |
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