Zesty Slow Cooker BBQ Chickpeas (for Sandwiches + Bowls!)
A plant-based, cozy-but-light dinner base ready to top a sweet potato, stuff a wrap, or pile in buns, these slow cooker BBQ chickpeas use a sweet and spicy homemade barbecue sauce and canned chickpeas for an easy, crowd-pleasing vegetarian meal.
Equipment
Ingredients
- 3 (15-oz) cans chickpeas, rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 (6-oz) can tomato paste
- 4 tablespoons maple syrup
- 4 tablespoons dark brown sugar
- 1 tablespoon apple cider vinegar
- ½ cup water
Instructions
- Combine all the ingredients in a 6-quart slow cooker, stirring to combine.
- Cook on high for 2-4 hours or low for 4-6.
- 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
- I love serving with my creamy cabbage slaw!
Nutrition
Serving: 1 (of 6) | Calories: 232kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 295mg | Potassium: 46mg | Fiber: 4g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg
