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Are you looking for a cozy, flavorful meal that’s both simple to make and satisfying? This Slow Cooker Chickpeas and Sausage recipe is your answer. It’s a delightful mix of tender chickpeas and savory sausage, slowly cooked to perfection. Ideal for a single serving, this dish is made in a small slow cooker. It’s seasoned with garlic, onions, fresh greens, and aromatic seasonings, bringing a warm and fragrant flavor to your kitchen. Whether you’re unwinding after a long day or just craving something hearty, this recipe promises a delicious and hassle-free meal.

Looking for more single serving chickpea recipes? Discover our delightful Italian Chopped Salad, savory Chickpea Curry, and creamy Hummus recipes, perfect for any meal!

Why You’ll Love This Chickpeas Recipe

  1. Economical: Dried chickpeas are a budget-friendly option, offering both quality and value but canned chickpeas can be used instead.
  2. Nutritional Powerhouse: Packed with vitamins and minerals, it’s a healthy option that doesn’t skimp on flavor.
  3. Convenience: The slow cooker does all the heavy lifting, making cooking a breeze.
  4. Versatile Greens: Dandelion greens add a nutritious twist to your diet, but if they’re unavailable or not to your taste, you can easily switch them with spinach, kale, or chard, or choose to omit them entirely.
  5. Rich in Spices: The blend of Creole seasoning and turmeric adds depth and a hint of spice.
a close up picture of a bowl of chickpeas and sausage with dandelion greens.

Benefits And Uses Of Dandelion Greens In Cooking

Dandelion greens, often overlooked, are a culinary gem packed with nutrition. They boast higher vitamin A levels than carrots, along with significant amounts of vitamins C, B6, and thiamin. These greens are also a rich source of minerals like calcium, iron, copper, and manganese. Whether cooked or raw, they bring a unique, slightly bitter taste to dishes, enhancing flavors while boosting health benefits. You can find them in co-ops, grocery stores, farmers markets, or even safely harvest them from your backyard, ensuring no exposure to herbicides or pesticides. Known for their use in traditional medicine, dandelion greens aren’t just a weed but a versatile ingredient. If they’re not to your liking or hard to find, feel free to replace them with spinach or kale. This substitution ensures you still get a nutritious punch in your Slow Cooker Chickpeas and Sausage.

Ingredients And Substitutions

ingredients in slow cooker chickpeas recipe on a kitchen counter.

If you have any ingredients leftover from this slow cooker chickpeas recipe, check out our Leftover Ingredients Recipe Finder.

  • Chickpeas: For this recipe, we start with 1/2 cup of dried chickpeas (3 ounces), which expands to a heaping 1 cup (6 ounces) after soaking overnight. These chickpeas form the economical and hearty base of the dish. If short on time, feel free to substitute with 1 cup of canned chickpeas.
  • Sausage: One link adds a savory depth. Feel free to experiment with different types of sausage. If you’ve got extra sausage, use it in Jambalaya, Broccolini with Sausage, or Slow Cooker Red Beans and Rice.
  • Garlic & Onion: These aromatics provide a foundational flavor.
  • Dandelion Greens: A nutritional powerhouse, substitute with spinach, kale, or chard if unavailable.
  • Creole Seasoning: Gives a nice spice blend. Adjust according to your heat preference. Use our homemade Creole seasoning or your favorite brand. We use this seasoning in many of our recipes like Baked Chicken Thighs, Shrimp Tacos, and Seafood Gumbo.
  • Hot Sauce: Just a dash for an extra zing.
  • Chicken Broth: This ingredient contributes a rich flavor to the dish. For a vegetarian option, replace it with vegetable broth. Omitting the sausage and using vegetable broth transforms the recipe into a delightful vegetarian meal. Use leftover broth in Broccoli Casserole, White Bean Soup, or Chicken and Dumplings.
  • Turmeric: Turmeric brings health benefits and vibrant color to the dish. Resembling ginger, fresh turmeric or turmeric root, imparts a more vivid flavor than the dried version. Both fresh and powdered forms are suitable for this recipe. I use a 1-inch knob of peeled, fresh turmeric, grated to yield about 1 tablespoon, which is equivalent to 1 teaspoon of ground turmeric Use leftover turmeric in Chicken Tikka Masala, Slow Cooker Ropa Vieja, Turmeric Tea, or Curried Carrot Soup.

Recipe Variations

Experiment with these creative twists to add variety to your Slow Cooker Chickpeas and Sausage dish:

  • Spicy Version: For those who love a bit of heat, add extra hot sauce or a sprinkle of chili flakes.
  • Vegetarian Adaptation: Replace the sausage with a plant-based alternative or add additional chickpeas and use vegetable broth for a meat-free meal.
  • Creamy Twist: Stir in a spoonful of Greek yogurt or sour cream just before serving for a creamy texture.
  • Extra Vegetables: Boost the nutritional value by adding diced bell peppers or zucchini during the cooking process.
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Preparing Dried Chickpeas For Cooking

Using dried chickpeas in this Slow Cooker Chickpeas and Sausage recipe not only enhances the flavor but is also a cost-effective choice. Before adding them to the recipe, they require soaking. Here’s how to prepare them:

  1. Long Soak Method: Rinse the chickpeas in a colander, then place them in a large bowl. Cover them with several inches of water – remember, they expand to a little more than double their size, so ample water is crucial. Leave them to soak for about 8 hours or overnight. This method is my go-to for its simplicity. After soaking, make sure to rinse and drain the chickpeas again before using them in your recipe.
  2. Quick Soak Method: If you’re short on time, this method works well. Rinse the chickpeas, then add them to a pot, covering them with plenty of water. Bring the water to a boil and let them boil for 5 minutes. Then, remove the pot from heat, cover and let the chickpeas sit in the water for 1 hour. After this quick soak, remember to rinse and drain the chickpeas before adding them to your recipe.

After soaking, the chickpeas are ready to be cooked as described in the recipe. It’s noteworthy that 1/2 cup of dried chickpeas, approximately 3 ounces, expands to about 1 cup after soaking, weighing around 6 ounces. This increase gives you a larger amount – 1 cup of soaked chickpeas – to use in your dish.

1/2 cup of dried chickpeas next to 1 cup of soaked chickpeas on a kitchen counter.

How To Make Slow Cooker Chickpeas And Sausage

These step-by-step photos and instructions help you visualize how to make this small batch Slow Cooker Chickpeas and Sausage recipe. See the recipe box below for ingredient amounts and full recipe instructions.

a bowl of dried chickpeas soaking in water.
  1. Prepare the Chickpeas: Begin by soaking the chickpeas overnight or use the quick soak method detailed in the “Preparing Dried Chickpeas for Cooking” section. Alternatively, if you’re using canned chickpeas, skip the soaking step.
chickpeas, sausage, greens, seasonings, and turmeric in a small slow cooker.
  1. Combine Ingredients in Slow Cooker: In the base of your 1.5-quart slow cooker, add the rinsed and drained chickpeas, sliced sausage, minced garlic, chopped onions, chopped dandelion greens, Creole seasoning, hot sauce, and grated turmeric.
Ingredients for slow cooker chickpeas in the base of a slow cooker.
  1. Add Chicken Broth and Cook: Pour the chicken broth over the ingredients and stir to combine. Cover the slow cooker and cook on low for 7 hours or on high for 4 hours. If you’re using canned chickpeas, adjust the cooking time to 6 hours on high or 3 hours on low.
a green bowl filled with chickpeas and sausage next to a bowl of quinoa on a silver tray.
  1. Serve and Enjoy: Once cooked, transfer the meal to a bowl. Enjoy it as is or pair it with a side of quinoa or rice for a complete meal.

Expert Tips

  • Soak Chickpeas Overnight: This ensures they are perfectly tender after slow cooking.
  • Adjust Seasoning: Tailor the Creole seasoning and hot sauce to your liking.
  • Fresh Turmeric: If available, use it for an added health boost and fresh flavor.
  • Check for Seasonality: Dandelion greens are best in spring, but readily available year-round in many places. Remember, you can use chard or kale instead.

What To Serve With Slow Cooker Chickpeas

Start with a warm bowl of this hearty chickpea stew and consider these pairings for a complete meal:

  • With White Rice or Brown Rice: A classic combo, providing a comforting and filling meal.
  • Over Quinoa: Pair it with quinoa for an extra boost of protein.
  • Alongside Spaghetti Squash: A lighter, yet satisfying choice.
  • With a Side of Sautéed Green Beans: Adds color and nutrition to your plate.
  • In a Tortilla: For a fun and portable meal.
  • As a Topping for a Baked Potato: A hearty and rustic twist.
  • Over a Bed of Fresh Greens: For a lighter, salad-like meal.
a bowl of chickpeas and sausage with a spoon over the bowl holding some of the stew with some quinoa.

Frequently Asked Questions

Can I use canned chickpeas in this slow cooker recipe?

Absolutely, just reduce the cooking time slightly.

Are dandelion greens really edible?

Yes, they’re not only edible but incredibly nutritious.

What can I use instead of sausage for a vegetarian option?

Try using a vegetarian sausage alternative or extra chickpeas.

What if I don’t have Creole seasoning?

Use a blend of paprika, garlic powder, salt, and a pinch of cayenne.

What’s the best way to store slow cooked chickpeas and sausage?

Store the dish in an airtight container and place it in the refrigerator. When reheating, you can use either the microwave or warm it up on the stove.

How long can I store this chickpea stew in the fridge?

This dish will keep well in the refrigerator for 3-4 days. Make sure it’s cooled to room temperature before you store it.

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:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this Slow Cooker Chickpeas 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.

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Your Cooking For One Source
Because you’re worth it

Slow Cooker Chickpeas And Sausage For One

5 from 5 votes
Prep: 5 minutes
Cook: 7 hours
Total: 7 hours 5 minutes
Servings: 1 serving
Create a hearty, easy-to-make Slow Cooker Chickpeas and Sausage meal for one. It's nutritious, flavorful, and perfect for a cozy night in!

Ingredients 
 

  • ½ cup dried chickpeas – (3 oz/83g) Soak these overnight, or opt for a quick soak as mentioned in the recipe post. After soaking, rinse and drain them. This will yield about 1 cup of chickpeas (6 oz/167 g). Alternatively, you can use 1 cup of canned chickpeas, ensuring they are rinsed and drained before use.
  • 1 link smoked sausage – sliced
  • 1 clove garlic – minced
  • ¼ cup chopped onions
  • ½ cup chopped dandelion greens – about 3 dandelion greens
  • ½ teaspoon Creole seasoning – use our small batch Creole seasoning recipe or your favorite brand.
  • 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 

  • Prepare the Chickpeas: Begin by soaking the chickpeas overnight or use the quick soak method detailed in the notes below. Alternatively, if you’re using canned chickpeas, skip the soaking step.
  • Combine Ingredients in Slow Cooker: In the base of your 1.5-quart slow cooker, add the rinsed and drained chickpeas, sliced sausage, minced garlic, chopped onions, chopped dandelion greens, Creole seasoning, hot sauce, and grated turmeric.
  • Add Chicken Broth and Cook: Pour the chicken broth over the ingredients and stir to combine. Cover the slow cooker and cook on low for 7 hours or on high for 4 hours. If you’re using canned chickpeas, adjust the cooking time to 6 hours on low or 3 hours on high.
  • Serve and Enjoy: Once cooked, transfer the meal to a bowl. Enjoy it as is or pair it with a side of quinoa or rice for a complete meal.

Notes

    • Soak Chickpeas Overnight: This ensures they are perfectly tender after slow cooking.
    • Adjust Seasoning: Tailor the Creole seasoning and hot sauce to your liking.
    • Fresh Turmeric: If available, use it for an added health boost and fresh flavor.
    • Check for Seasonality: Dandelion greens are best in spring, but readily available year-round in many places. Remember, you can use chard or kale instead.
Preparing Dried Chickpeas For Cooking
  1. Long Soak Method: Rinse the chickpeas in a colander, then place them in a large bowl. Cover them with several inches of water – remember, they expand to a little more than double their size, so ample water is crucial. Leave them to soak for about 8 hours or overnight. This method is my go-to for its simplicity. After soaking, make sure to rinse and drain the chickpeas again before using them in your recipe.
  2. Quick Soak Method: If you’re short on time, this method works well. Rinse the chickpeas, then add them to a pot, covering them with plenty of water. Bring the water to a boil and let them boil for 5 minutes. Then, remove the pot from heat, cover and let the chickpeas sit in the water for 1 hour. After this quick soak, remember to rinse and drain the chickpeas before adding them to your recipe.

Nutrition

Serving: 1serving, Calories: 416kcal, Carbohydrates: 27g, Protein: 18g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 36mg, Sodium: 464mg, Potassium: 376mg, Fiber: 10g, Sugar: 5g, Vitamin A: 490IU, Vitamin C: 9mg, Calcium: 66mg, Iron: 7mg

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.

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7 Comments

  1. 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.

  2. 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.

  3. 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?