Slow-Cooker Moroccan-Spiced Chickpeas


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.

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Time: 55 Minutes

Serves: 6

What you get:

  • 2 cups Dried Chickpeas
  • 1 Red Onion
  • 2  cups Diced, Canned Tomatoes
  • 1/2 cup Fresh Herbs (any combination of cilantro, flat-leaf parsley and mint)

What you need:

  • Ras El Hanout

Allergens: Legumes, Nightshades

See Recipe

Additional information


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


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


Per serving: 200 calories, 3g total fat, 160mg sodium, 34g carbohydrates, 9g dietary fiber, 8g sugar, 10g protein.


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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