Slow Cooker Chickpeas with Paprika and Rosemary
This slow cooker rosemary dish tastes of summer holidays, and it’s so easy in the slow cooker. If you enjoy slow cooking why not check out my easy slow cooking guide or subscribe to receive a free printable.
When I was growing up we had quite a number of holidays to Mediterranean countries like Italy, Spain and Greece. I remember many an afternoon spent exploring rugged cliffs above a sparklingly clear sea, or looking round ancient temples and beautiful beaches. One of the things I remember most is the smell. Many of the herbs we use in cooking now grow wild in the Mediterranean, along with other fragrant woody and succulent plants. This gives the countryside in this region a beautiful fragrance. Indeed, Rosemary is native to the Mediterranean area.
I’ve also used smoked paprika here to conjure up the taste of Spain. Many Spanish dishes use smoky flavours, like the spicy sausage chorizo. There’s no reason why smoky flavours should just be for the meat eaters though! This stew is subtly flavoured with smoked paprika and rosemary, and the slow cooking really brings out the sweetness of the vegetables. This isn’t a Spanish dish – but my own creation making use of ingredients and flavours popular in the Mediterranean.
Cooking and Serving
I’ve suggested this dish makes five servings – it is certainly more than four, and would easily stretch to feed six. Remove the rosemary sticks before serving. If you’re not a huge rosemary fan you can scoop out some of the leaves too to leave the dish with a delicate flavour.
Try serving this with vegetable rice or crusty bread. I scattered a few uncooked rosemary leaves on top for effect, but you don’t have to.
A slow cooked chickpea stew that tastes of summer holidays
- 2 medium aubergine/eggplant
- 3 peppers
- 500g/1oz dried chickpeas/garbanzo beans, soaked overnight.
- 2 400g/14oz tins of chopped tomatoes
- 1 tbsp cornflour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 sticks fresh rosemary
Soak the chickpeas overnight. When you're ready to cook, drain them and add to the slow cooker.
Dice the peppers and aubergine into fork sized chunks. Place them in the slow cooker.
Mix the cornflour to a paste with a little water and add to the tinned tomatoes. Heat in the microwave in a microwaveable bowl or jug until it begins to bubble.
Stir the sauce into the slow cooker along with the smoked paprika and garlic, and 500ml freshly boiled water.
Bury the rosemary sticks in the ingredients so they're just covered. Cook on low for 8 hours.