You may have started focusing your diet on plant-based or vegetarian foods, but that doesn’t mean you can’t indulge in a sweet-and-spicy, barbecue-sauce-coated meal from time to time. Just grab your slow cooker and whip up this easy-breezy vegan dish. Don’t forget to prep ahead—the chickpeas have to soak overnight before cooking.
Yields 6 cups
- Soak chickpeas overnight in water. (Tip: Use the ceramic slow cooker container to soak to save time.)
- The next day, drain and rinse beans. Add back to slow cooker along with 3 cups water and bay leaf and cook covered on low 6 hours.
- Once cooked, check water level. If a thicker sauce is preferred remove about 1/2 cup water before adding BBQ sauce ingredients.
- Add sauce ingredients to slow cooker and stir to combine. Cover and cook another 30-60 minutes.