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This small batch Mini Sow Cooker Chickpeas recipe turns chickpeas into a hearty, flavor-packed meal with very little effort. Tender chickpeas simmer slowly in a seasoned broth with savory sausage and greens, creating a deeply satisfying dish perfect for one.
Why You’ll Love This Recipe
- Economical: Dried chickpeas are an affordable pantry staple, but canned chickpeas can be used instead.
- Effortless Cooking: The mini slow cooker does the work for an easy, hands-off meal.
- Adaptable Greens: Dandelion greens bring freshness, but spinach, kale, or chard work just as well.
- Rich and Satisfying: A flavorful broth infuses the chickpeas and sausage for a comforting, well-balanced dish.
I love how simple this recipe is while still delivering bold, comforting flavors. The chickpeas turn perfectly tender, the broth is rich and well-seasoned, and the sausage adds just the right amount of heartiness. It’s an easy meal I come back to again and again.
Looking for more mini small slow cooker recipes for one? Try our mini crock pot sesame chicken for one, mini slow cooker pot roast for one, mini slow cooker red beans and rice for one, and mini crock pot Italian wedding soup recipes – each perfectly portioned for anyone cooking for one.
Ingredients And Substitutions
If you have any ingredients leftover from this small slow cooker chickpeas recipe, check out our Leftover Ingredients Recipe Finder.
- Chickpeas (3 oz/83g dried): Soak overnight or use the quick soak method. After soaking, they expand to about 1 cup (6 oz/167g). Canned chickpeas work too, use 1 cup, rinsed and drained.
- Sausage: One link adds deep flavor. Use any kind you like – smoked, spicy, or mild. If you have extra, use it in single serving bangers and mash, chicken gumbo for one, single serving jambalaya or small slow cooker red beans and rice.
- Dandelion Greens: Add freshness. Swap with spinach, kale, or chard if needed. Leftover greens can be used in small batch turkey tacos.
- Creole Seasoning: Adds bold spice. Adjust to your taste. Use our homemade creole seasoning or your favorite store-bought version. It’s also great in oven baked chicken thighs, shrimp tacos, and single serving seafood gumbo for one.
- 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 in a mini broccoli casserole, single serving white bean soup, or chicken and dumplings for one.
- 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 single serving chicken tikka masala, single serving slow cooker ropa vieja, ginger turmeric cinnamon tea, or curried carrot soup for one.
See recipe card below for a full list of ingredients and measurements.
How To Prepare Dried Chickpeas
Soaking dried chickpeas helps them cook evenly and become tender:
- Overnight Soak (Recommended): Rinse 1/2 cup chickpeas. Place in a bowl, cover with several inches of water, and soak 8 hours or overnight. Drain and rinse before using.
- Quick Soak: Rinse chickpeas, place in a pot and cover with water. Boil for 5 minutes, then cover and let sit for 1 hour. Drain and rinse.
After soaking, 1/2 cup dried chickpeas expands to about 1 cup.
Recipe Variations
Customize this dish to suit your taste with these simple adjustments:
- Spicy Version: Add more hot sauce or red pepper flakes.
- Vegetarian Option: Use vegetable broth and skip the sausage. Add extra chickpeas or a plant-based sausage.
- Creamy Variation: Stir in a spoonful of Greek yogurt or sour cream before serving.
- More Vegetables: Add diced bell peppers or zucchini during cooking.
How To Cook Chickpeas In A Mini Slow Cooker
These photos and instructions help you visualize how to make this slow cooked chickpeas recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Soak the Chickpeas: Use the overnight or quick soak method above. Skip this step if using canned chickpeas.
- Add to Mini Slow Cooker: In a 1.5-quart slow cooker, combine soaked (or canned) chickpeas, sliced sausage, chopped onion, garlic, greens, Creole seasoning, hot sauce, and turmeric.
- Add Broth and Cook: Pour in the 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 rice, quinoa, or bread.
Expert Tips
- Soak Chickpeas Overnight: This helps them cook evenly and become 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 baked white rice or a single serving of brown rice to soak up the 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 rinsed and drained. Reduce the cooking time to 6 hours on low or 3 hours on high.
Yes, if using dried chickpeas. It helps them cook evenly.
Yes, double all ingredients and use a 3-quart slow cooker. Cooking time remains the same.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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!
Mini 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!