Slow Cooker Chickpea, Tomato And Bacon Recipe
I love my slow cooker. It’s not so much a time saver as food still has to be prepared, but I do love being able to prepare the food at a time that suits me. I am very much a morning person, so a meal prepared early in the day, for me, takes half the time of one prepared later, when my energy levels are low..
The feeling I get when I place the lid on the slow cooker, knowing that a meal will be ready when my family start bleating for food, is one of immense satisfaction. If you know me you’d know that there have been times in the past when dinner was served just before breakfast. That was a long time ago, once the children started school I really had to get my act into gear.
Anyway, enough of the ramblings.
I wasn’t sure what to call this slow cooker chickpea, tomato and bacon recipe. It could be classed a soup, but I think it’s a little too hearty for that. You could, however, add extra water and turn it into a soup. Could it be classed a stew or a casserole? I’m really not sure, but does it really matter? Probably not.
Being high in protein and fibre, chickpeas do make a very satisfying and nutritious meal.
Tweet This4-6 servings (depending on serving size)
This slow cooker chickpea, tomato and bacon recipe is perfect for busy families wanting a healthy and nutritious meal at the end of the day.
15 minPrep Time
5 hrCook Time
5 hr, 15
Save RecipeIngredients
- 500gr dried chickpeas - cooked (I cook them in the pressure cooker with plenty of water for twenty minutes) or a couple of cans of precooked
- 2 cans of chopped tomatoes or 6-10 fresh tomatoes - roughly chopped (fresh tomatoes do taste better)
- 1 small can double concentrate tomato puree or roughly a couple of tablespoons from a tube
- 2 onions - roughly chopped
- 3 cloves garlic - crushed, chopped or minced
- 6-8 rashers of bacon - diced and cooked - semi smoked works well (if wanting a vegetarian option leave the bacon out)
- 1 liter chicken stock or vegetable for a vegetarian option - warm or cold (I use warm as it doesn't need to heat up in the slow cooker)
- A good glug of balsamic vinegar (to taste)
- Salt and freshly ground black pepper (to taste)
- Olive oil for drizzling
- Optional - a small dried chilli (I use it to add a gentle kick)
Instructions
- Turn your slow cooker on low to warm.
- Layer the chopped onions.
- Add the cooked chickpeas.
- Sprinkle the bacon on top of the chickpeas.
- Layer the tomatoes over the top.
- Add a good grinding of fresh black pepper.
- Add the garlic and chilli (if using) to the stock and pour over the ingredients in the slow cooker.
- Pop the lid on.
- Adjust temperature - on high it will be ready in around four hours, on low it will be ready after six. It is fine to leave it cooking for as long as you need, in my experience, the longer the tastier the dish.
- After a couple of hours I check the taste and add the glug of balsamic and salt if needed. If you aren't at home to do this you can do it just before serving. If I'm at home I will give it a stir every now and again, but if you aren't at home don't worry.
- Serve with a drizzle of olive oil and nice crispy bread.
Notes
The joy of slow cooker meals is that you have control over the length of cooking time, so cooking time can be varied to suit. When pre-cooking chickpeas, whether in a pressure cooker or in a pan of boiling water, add a good pinch of bicarbonate of soda (if you have), this helps to keep the skins soft on the chickpeas... Oh, and don't add salt to the pre-cook, that can toughen them. This recipe can be adapted to be a vegetarian meal by leaving the bacon out and using vegetable stock instead of chicken.
Do you enjoy slow cooker meals?
© 2017, Debbie. All rights reserved.
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