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Prep time: 6 mins
Cook time: 4 hours
Servings: 6
Ingredients
1 tablespoon of minced ginger
2 minced garlic cloves
1/4 cup of vegetable broth
1/4 cup of Asian garlic chili paste
1/4 cup of brown sugar or honey
1/3 cup of low sodium soy sauce (GF if needed)
1/2 thinly sliced onion
36 ounces of canned chickpeas, drained and rinsed
Preparations
1. Stir the vegetable broth, Asian chili paste, brown sugar, ginger, garlic and soy sauce together in a bowl.
2. Pour the onion and chickpeas into the slow cooker. Add sauce and stir to combine.
3. Cook for 4 hours on low.
