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This Slow Cooker Chickpeas recipe is rich, hearty, and full of bold flavor. Tender chickpeas simmer in a well-seasoned broth with savory sausage and greens, creating a satisfying meal with minimal effort. It’s easy to make, deeply comforting, and perfect on its own or served with rice or quinoa.
Looking for more small slow cooker recipes? Try our Sesame Chicken, Pot Roast, Red Beans and Rice, and Italian Wedding Soup recipes – each perfectly portioned for anyone cooking for one.
Why You’ll Love This Recipe
- Budget-Friendly: Dried chickpeas are an affordable pantry staple, but canned chickpeas work too.
- Effortless Cooking: The slow cooker does the work for an easy, hands-off meal.
- Adaptable Greens: Dandelion greens bring freshness to the dish, but spinach, kale, or chard work just as well.
- Rich and Satisfying: A deeply flavorful broth infuses the chickpeas and sausage, creating a hearty, well-balanced dish.
I love how simple this recipe is while still delivering bold, comforting flavors. The chickpeas soak up the rich broth, and the sausage adds the perfect amount of heartiness. It’s easy, satisfying, and adaptable—great on its own or with rice or quinoa.
Ingredients And Substitutions
If you have any ingredients leftover from this slow cooker chickpeas recipe, check out our Leftover Ingredients Recipe Finder.
- Chickpeas: This recipe starts with 1/2 cup of dried chickpeas (3 ounces), which expands to about 1 cup (6 ounces) after soaking overnight. They provide a hearty base and are more budget-friendly than canned chickpeas. If short on time, substitute with 1 cup of canned chickpeas.
- Sausage: One link adds deep flavor. Use any type of sausage you prefer. If you have extra, use it in Bangers and Mash, Chicken Gumbo, Jambalaya or Slow Cooker Red Beans and Rice.
- Garlic & Onion: These are key ingredients that add depth and enhance the overall flavor.
- Dandelion Greens: A leafy green that adds a slightly bitter, earthy taste. If you can’t find dandelion greens, spinach, kale, or chard work as substitutes. Leftover greens can be used in Turkey Tacos.
- Creole Seasoning: A flavorful spice blend that adds just the right amount of heat. Adjust to taste. Use our homemade Creole seasoning or your favorite store-bought version. It’s also great in Baked Chicken Thighs, Shrimp Tacos, and Seafood Gumbo.
- Hot Sauce: A small amount adds a hint of spice. Use more or less depending on your preference.
- Chicken Broth: Provides a rich, savory base for the dish. For a vegetarian version, use vegetable broth instead and leave out the sausage. Leftover broth can be used inBroccoli Casserole, White Bean Soup, or Chicken and Dumplings.
- Turmeric: A warm, earthy spice that gives the dish a golden color. Fresh turmeric has a stronger flavor than ground, but both work. Use 1 tablespoon of grated fresh turmeric (from a 1-inch piece) or 1 teaspoon of ground turmeric. Leftovers can go in Chicken Tikka Masala, Slow Cooker Ropa Vieja, Turmeric Tea, or Curried Carrot Soup.
How To Prepare Dried Chickpeas
Using dried chickpeas in this recipe adds great flavor and is more budget-friendly than canned. Before cooking, they need to be soaked. Here are two methods:
- Overnight Soak (Recommended): Rinse 1/2 cup of dried chickpeas and place them in a large bowl. Cover with several inches of water, as they will expand to about double their size. Soak for at least 8 hours or overnight. Drain and rinse before using.
- Quick Soak: If short on time, rinse the chickpeas and place them in a pot. Cover with water and bring to a boil for 5 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
After soaking, 1/2 cup of dried chickpeas (3 ounces) expands to about 1 cup (6 ounces), ready to use in the recipe.
Recipe Variations
Customize this dish to suit your taste with these simple adjustments:
- Spicy Version: Add more hot sauce or a pinch of red pepper flakes for extra heat.
- Vegetarian Option: Skip the sausage and use vegetable broth. Add more chickpeas or a plant-based sausage substitute.
- Creamy Variation: Stir in a spoonful of Greek yogurt or sour cream before serving for a richer texture.
- More Vegetables: Toss in diced bell peppers or zucchini for added flavor and nutrients.
How To Cook Chickpeas In A Slow Cooker
These photos and instructions help you visualize how to make this small batch slow cooker chickpeas recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Soak the Chickpeas: If using dried chickpeas, soak them overnight or use the quick soak method in the How to Prepare Dried Chickpeas section. If using canned chickpeas, skip this step.
- Add Ingredients to the Slow Cooker: In a 1.5-quart slow cooker, add the soaked (or canned) chickpeas, sliced sausage, minced garlic, chopped onions, dandelion greens, Creole seasoning, hot sauce, and grated turmeric.
- Add Broth and Cook: Pour in the chicken broth and stir. Cover and cook on low for 7 hours or high for 4 hours. If using canned chickpeas, cook on low for 6 hours or high for 3 hours.
- Serve: Spoon into a bowl and enjoy on its own or with quinoa or rice for a heartier meal.
Expert Tips
- Soak Chickpeas Overnight: This helps them cook evenly and become perfectly tender.
- Adjust the Spice: Add more or less Creole seasoning and hot sauce to suit your taste.
- Use Fresh Turmeric: If available, it adds a brighter flavor and extra nutrients.
- Choose the Right Greens: Dandelion greens are freshest in spring but available year-round. If needed, swap them with spinach, chard or kale.
Serving Suggestions
This dish is hearty on its own, but pairing it with a side can make it even more satisfying. Here are a few great options:
- Rice: Serve over white rice or brown rice to soak up the flavorful broth.
- Cornbread: A slice of cornbread makes a perfect side for dipping into the broth.
- Roasted Vegetables: Try it with a side of roasted Brussels sprouts or roasted butternut squash for added texture and flavor.
Frequently Asked Questions
Yes, use 1 cup of canned chickpeas, rinsed and drained. Reduce the cooking time to 6 hours on low or 3 hours on high.
Yes, double all ingredients and use a 3-quart slow cooker. Cooking time remains the same.
Store chickpeas and sausage in an airtight container and place it in the refrigerator for up to 4 days. When reheating, you can use either the microwave or warm it up on the stove.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small slow cooker recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Slow Cooker Chickpeas For One
Equipment
Ingredients
- ½ cup dried chickpeas (3 oz/83g) Soak overnight or use the quick soak method. After soaking, rinse and drain—this yields about 1 cup (6 oz/167g) of chickpeas. If using canned chickpeas, use 1 cup, rinsed and drained.
- 1 link smoked sausage -sliced
- 1 clove garlic -minced
- ¼ cup chopped onions
- ½ cup chopped dandelion greens or use spinach, kale, or chard
- ½ teaspoon Creole seasoning (use our small batch Creole seasoning recipe or your favorite brand)
- ⅛ teaspoon hot sauce
- 1 cup chicken broth
- 1 tablespoon freshly grated turmeric root (about a 1-inch knob or use 1 teaspoon of turmeric powder)
- Optional for serving: cooked quinoa or rice
Instructions
- Soak the Chickpeas: If using dried chickpeas, soak them overnight or use the quick soak method detailed in the notes below. If using canned chickpeas, skip this step.
- Add Ingredients to the Slow Cooker: In a 1.5-quart slow cooker, add the soaked (or canned) chickpeas, sliced sausage, minced garlic, chopped onions, dandelion greens, Creole seasoning, hot sauce, and grated turmeric.
- Add Broth and Cook: Pour in the chicken broth and stir. Cover and cook on low for 7 hours or high for 4 hours. If using canned chickpeas, cook on low for 6 hours or high for 3 hours.
- Serve: Spoon into a bowl and enjoy on its own or with quinoa or rice for a heartier meal.
Notes
- Soak Chickpeas Overnight: This helps them cook evenly and become perfectly tender.
- Adjust the Spice: Add more or less Creole seasoning and hot sauce to suit your taste.
- Use Fresh Turmeric: If available, it adds a brighter flavor and extra nutrients.
- Choose the Right Greens: Dandelion greens are freshest in spring but available year-round. If needed, swap them with spinach, chard or kale.
- Overnight Soak (Recommended): Rinse 1/2 cup of dried chickpeas and place them in a large bowl. Cover with several inches of water, as they will expand to about double their size. Soak for at least 8 hours or overnight. Drain and rinse before using.
- Quick Soak: If short on time, rinse the chickpeas and place them in a pot. Cover with water and bring to a boil for 5 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sounds really good & would love to try it. I’m wondering how to make adjustments to the recipe for a 2 QT crockpot (instead of 1.5). Thanks in advance for your prompt response! Ruth
A 2-quart slow cooker should work just fine without adjustments. The extra space shouldn’t make a big difference, but you may want to keep an eye on the liquid level as it cooks. If it looks like it’s evaporating too quickly, just add a little more broth if needed. Hope you enjoy the recipe!
Really like this recipe. I didn’t have any sausage but I used half of a Kielbasa package that I had on hand. OMG – was that ever good. I also have a 5 cup slow cooker so I used that and it worked perfectly along with canned chick peas. Thanks so much for posting this.
I’m so happy you enjoyed the recipe! Thanks so much for your feedback.
This one took a couple tries because my dried chickpeas are old. The beans didn’t soften despite a long soak. (It seems slow cookers do dried beans better on the higher temperatures.) I tried adding baking soda to the soaking liquid. After a 12-hour soak, I rinsed and cooked the beans alone in the slow cooker on high for 45 minutes. Then I added the remaining ingredients and left the cooker on low for a few more hours. The result was a savory, tasty dish that is worth doing again.
Check the timing of the slow cooking for canned chickpeas as you might have the times reversed. This is found under number 3 in the photos section and in the recipe instructions.
Thank you, I reversed it.
I haven’t made this yet so won’t rate it but thought you’d like to know the directions for using canned chickpeas reads as: “If you’re using canned chickpeas, adjust the cooking time to 6 hours on high or 3 hours on low.” Shouldn’t that be 6 hours on low and 3 hours on high?
Thank you for catching it – I just reversed it.
Great recipe. J.
Thank you!