Slow Cooker Barbecue Chickpeas – Real Food Whole Life

Slow Cooker Barbecue Chickpeas

Image of Slow Cooker Barbecue Chickpeas

Traditional flavors combine in this Slow Cooker Barbecue Chickpea recipe, a satisfying and completely plant-based twist on classic barbecue. 

“Wow!!! This was so easy to make and so delicious!!” ~ Victoria

updated August, 2019

I hope I can convince you guys to try this recipe. I’m guessing if you’re a vegetarian or if you eat a primarily plant-based diet then you won’t need much convincing at all. Because you know this is going to be good.

But if you’re an omnivore and maybe a bit skeptical as to whether beans are substantial and tasty enough to make a meal, let me just tell you that they absolutely are.

The idea for this recipe came to me when we were eating lunch with friends at Prasad, one of my favorite Portland eateries.

The menu is entirely plant-based, and since Andrew was looking for something hearty and flavorful he was not optimistic that a bowl of veggies was really going to cut it.

He decided to order the barbecue plate, which included chickpeas bathed in a sweet and spicy barbecue sauce, along with slow cooked collard greens and house-made corn bread. I

t was so delicious that he had to ban me from stealing bites off his plate, and as soon as we got home I set to work recreating an at-home version.

I chose to go the slow cooker route because chickpeas stand up so well to the low and slow treatment, making this a perfect make ahead weeknight dinner.

The sauce couldn’t be simpler, and since there’s no chopping required you can get this one prepped in under 5 minutes.

Feel free to use these chickpeas anywhere you would use barbecue chicken: piled high in rolls topped with slaw, as a part of a barbecue plate, in bowls, or in wraps.

Really, anything goes. Now, let’s make some barbecue! 

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Serve the barbecue chickpeas pilled high on whole wheat or gluten free buns, topping with slaw and hot sauce if you like things spicy.

2 | Or, serve a generous portion with cooked greens and cornbread to make substantial and satisfying vegetarian barbecue plate.

3 | 5-Ingredient Everyday Creamy Cabbage Slaw and One-Bowl Cornbread Muffins make for easy and tasty side dishes.

THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Naturally Sweetened, Vegetarian, and Vegan 

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Image of Slow Cooker Barbecue Chickpeas

Slow Cooker Barbecue Chickpeas

  • Yield: 6 cups 1x


Description

Traditional flavors combine in this Slow Cooker Barbecue Chickpea recipe, a satisfying and completely plant-based twist on classic barbecue.


Scale

Ingredients

3 15-oz cans chickpeas, rinsed and drained

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

¾ teaspoon kosher salt

1 6-oz can tomato paste

2 tablespoons maple syrup or honey

2 tablespoons blackstrap molasses

4 tablespoons apple cider vinegar

½ cup water


Instructions

  1. Combine all the ingredients in a 6-quart slow cooker, stirring to combine.
  2. Cook on high for 3 hours or low for 5.
  3. Taste and add additional salt or vinegar if you like. If the chickpeas are dry or you prefer a saucier consistency, add more water.

Notes

Serve the barbecue chickpeas piled high on whole-wheat or gluten-free buns, topped with slaw and hot sauce if you like things spicy.

Or, serve a generous portion with cooked greens and cornbread to make substantial and satisfying vegetarian barbecue plate.

5-Ingredient Everyday Creamy Cabbage Slaw and One-Bowl Cornbread Muffins make for easy and tasty side dishes.

 

0 comments to " Slow Cooker Barbecue Chickpeas "

  • Kathie

    I made this for the 4th and it turned out great! I had half a white onion leftover and I chopped it into the slow cooker and reduced the onion powder. Will make again! Thank you.

    • Robyn Downs

      Kathie, love that you made this for the 4th. And using a fresh onion was a great idea. Hope it was a hit! 🙂

  • Kristi

    What is the blackstrap molasses for? We’re on a budget and I pay $7 for the maple syrup. If the molasses costs that much, I’m wondering if I could use a substitute since I’ve never seen it in a recipe. Thanks for your time!

    • Robyn Downs

      Hi Kristi, molasses is a sweetener often found in bbq sauces, but you can certainly leave it out if you don’t want to purchase it just for this recipe. It adds an additional layer of depth, richness, and sweetness, but the sauce should be fine if you leave it out altogether and add a bit more maple syrup in its place.

  • Alison

    This was delish! I love the dressing on the coleslaw- so tangy! I think I will add a little onion to the barbecue next time, but it’s a great meatless meal. Thank you!

  • Louanne Bertrand

    Wow! This was incredible! I love that it’s vegan, high protein and low fat. Thanks!

  • Merideth

    Do you have a cook adjustment for dried beans? Thanks!

    • Robyn Downs

      Merideth, I haven’t tested this one with dried beans, and I’m not sure it would work, as there isn’t enough liquid. I’d suggest cooking the dried beans first and then adding them to the recipe.

  • Eric Fisher

    Does this recipe fill the slow cooker? Could I double it?

  • Victoria

    Wow!!! This was so easy to make and so delicious!! My husband and I gobbled it up. I didn’t have any molasses and just substituted some extra maple syrup. It was perfect and my husband is requesting I make it again next week.

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