Go Back
–+ servings
a green bowl filled with chickpeas and sausage next to a bowl of quinoa on a silver tray.
Print Recipe
5 from 6 votes

Mini Slow Cooker Chickpeas For One

This mini slow cooker chickpeas recipe combines tender chickpeas, flavorful sausage, and hearty greens in a rich, well-seasoned broth. It's an easy, hands-off meal that’s perfect on its own or served with rice or quinoa.
Prep Time5 minutes
Cook Time7 hours
Total Time7 hours 5 minutes
Course: Main Dish
Cuisine: American
Diet: , Low Calorie, Low Fat, Low Lactose
Keyword: chickpeas and sausage, slow cooker, slow cooker chickpeas, slow cooker chickpeas and sausage
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
     
     
    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.

    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

    QR code

    Scan this QR code with your phone's camera to view this recipe on your mobile device.

    qr code