½cupdried 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.
1linksmoked sausage - sliced
1clovegarlic - minced
¼cupchopped onions
½cupchopped dandelion greens - about 3 dandelion greens
½teaspoonCreole seasoning - use our small batch Creole seasoning recipe or your favorite brand.
⅛teaspoonhot sauce
1cupchicken broth
1tablespoonfreshly grated turmeric root - about a 1-inch knob or use 1 teaspoon of turmeric powder
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
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.
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.