These 10 easy and delicious slow cooker chickpea recipes are hearty, healthy and versatile. Featuring pantry-friendly ingredients and bold flavors, they’re perfect for busy nights, meal prepping, or stretching your grocery budget.
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The slow cooker is my not-so-secret kitchen hero when life gets busy, and chickpeas are one of my favorite ingredients to throw in it. Chickpeas always carry a nutty flavor, creamy texture, and an uncanny ability to soak up any delicious broth or sauce I throw them into. Plus, they’re high in plant-based protein and fiber, which makes them perfect for making satisfying meatless meals that still feel hearty.
With these recipes, you’ll throw in the ingredients, hit go, and come back to a comforting, delicious meal. Let’s dive into the easiest slow cooker chickpea recipe, and if you’re new to cooking chickpeas (canned or dry), scroll down for tips, tricks, and no-soak instructions to get you started!
Slow Cooker Chickpea Recipe
Slow Cooker Sweet and Sour Chickpeas with Pineapple is a delicious vegetarian slow cooker meal with homemade sweet and sour sauce.
Slow Cooker Mediterranean Chickpeas with Olives, Roasted Red Peppers, Onions and Garlic is a meatless meal that’s delicious and healthy.
Made with chickpeas, plenty of veggies, coconut milk, and madras curry seasoning, this Slow Cooker Chickpea Curry with Vegetables is delicious and the perfect meat-free meal.
Slow Cooker Sweet and Spicy Chickpeas are a healthy, Asian-inspired meatless meal that can be made with items you already have in your pantry.
Slow Cooker Chickpea Dinka Masala is the best vegetarian meal without all the work of a traditional masala dish.
This Slow Cooker Chana Masala is one of my favorite slow cooker Indian dishes. It’s filled with chickpeas cooked in a mildly spicy tomato sauce – one of the best meatless meals out there.
This Keto Coconut Curry Chickpea Stew is the ultimate comfort Indian dish, featuring a creamy coconut curry soup, chickpeas, potatoes, and spinach.
Slow Cooker Chickpea Basics and Cooking Tips
Never cooked with chickpeas before? Don’t worry! They’re so easy to cook and I’ve gathered some simple tips to make these recipes a breeze.
- No soaking required! You can cook dry chickpeas in a slow cooker without soaking. Just rinse well to remove any dust or debris (also check for small rocks).
- Liquid ratio: Use 7 cups of water or broth per 1 pound of dry chickpeas.
- Flavor enhancement: Add salt (1 teaspoon), pepper, garlic, onion, bay leaf, or herbs directly to the slow cooker for more flavorful beans.
- Cooking time:
- Low: 7-8 hours (best texture!)
- High: 3-4 hours
- Optional tips: Add 1/4 teaspoon baking soda to help soften the chickpeas. Some people swear by it.
- Yield savings: 1 pound of dry chickpeas = approximately four 14-ounce cans of cooked beans. More economical!
- Freezer Tips: Freeze cooked chickpeas in their cooking liquid to preserve texture and flavor. Just drain before using.
- Tips for canning chickpeas: Be sure to rinse and drain canned chickpeas to remove the salty canning liquid and avoid a “tiny” taste.
Canned Chickpeas vs. Dry Chickpeas: The Switch
Canned to cooked food:
- 14 oz can = 1.5 cups cooked
- 19 oz can = ~2 cups cooked
- 28 oz can = 3 cups cooked
Dry until cooked:
- 1 pound dry = 6–7 cups cooked
- 1 cup dry = 3 cups cooked
- ⅓ cup dry = 1 cup cooked
Instant Pot Tips
- Most slow cooker recipes can be made in the Instant Pot!
- As long as there’s enough liquid (and most recipes have plenty of liquid), they won’t burn.
- If your recipe does not contain the following ingredients need Cook for a long time, pressure cook for at least 10 minutes so the flavors can develop.
