One of my go-to dishes for a quick and easy dinner for groups is this Slow Cooker Chorizo Spiced Pork but it isn't the best solution when you have a group of mostly vegetarians coming over for dinner. Instead of brainstorming a completely new dish, I decided to change up this dish and use chickpeas instead to create a delicious, spicy, fiber packed dish that is great in tacos, over rice, or with some added broth as soup. To add some greens, I used Swiss chard but you could use collard greens, kale, or spinach.
Slow Cooker Chorizo Spiced Chickpeas and Chard
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- 1.5 cups dry chickpeas
- 6 cups Swiss chard, stemmed and chopped
- 1 U onion, diced
- 4 U garlic cloves, minced
- 2 tbsp. paprika
- 1 tsp. ancho chili powder (up to 1 tbsp.)
- 2 tsp. salt
- 2 tsp. ground cumin
- 2 tsp. oregano
- 1 tsp. pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. coriander
- 4.5 cups vegetable broth
- 1 tbsp. apple cider vinegar
Rinse and drain the chickpeas.
Mix together everything in the slow cooker.
Cook for 6 hours on high until chickpeas are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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