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5 from 3 votes
slow cooker chickpeas with paprika and rosemary
Slow Cooker Chickpeas with Paprika and Rosemary
Prep Time
20 mins
Total Time
1 hr 8 mins

A slow cooked chickpea stew that tastes of summer holidays

Course: Dinner
Cuisine: Mediterranean
Servings: 5 people
Calories: 474 kcal
Author: Lizzie
  • 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
  1. Soak the chickpeas overnight. When you're ready to cook, drain them and add to the slow cooker.

  2. Dice the peppers and aubergine into fork sized chunks. Place them in the slow cooker.

  3. 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. 

  4. Stir the sauce into the slow cooker along with the smoked paprika and garlic, and 500ml freshly boiled water.

  5. Bury the rosemary sticks in the ingredients so they're just covered. Cook on low for 8 hours.