Smoky Braised Chickpeas    

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Serves 6 • Cooking Time 9 to 11 hours on Low or 6 to 8 hours on High • Slow Cooker Size 4 to 7 Quarts

WHY THIS RECIPE WORKS: Chickpeas are prized for their high fiber content as well as for being an excellent source of minerals and protein. But they also have a great buttery texture, and they easily soak up the flavors of other ingredients they’re cooked with, making them ideal for cooking in a flavor-packed broth over a long, slow stint in the slow cooker. We infused vegetable broth with distinctive sweet smoked paprika and a sliced red onion for flavor and texture. Once our chickpeas were perfectly tender and creamy, we drained away all but a cup of the cooking liquid, using what we reserved to create a simple, smoky sauce. Mashing a portion of the beans enhanced the creamy consistency of the dish without adding any extra fat, and citrusy cilantro added brightness and a simple, colorful finish. See the sidebar that follows the recipe.

1	red onion, halved and sliced thin
1	tablespoon extra-virgin olive oil
1	tablespoon smoked paprika
3	cups vegetable broth
3	cups water
1	pound (2½ cups) dried chickpeas, picked over and rinsed
	Salt and pepper
¼	cup chopped fresh cilantro

1. Microwave onion, 1 teaspoon oil, and paprika in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, chickpeas, and 1 teaspoon salt. Cover and cook until chickpeas are tender, 9 to 11 hours on low or 6 to 8 hours on high.

2. Drain chickpeas, reserving 1 cup cooking liquid. Return one-third of chickpeas to now-empty slow cooker and mash with potato masher until smooth. Stir in reserved cooking liquid, cilantro, remaining chickpeas, and remaining 2 teaspoons oil. Season with salt and pepper to taste. Serve.

Per serving:
Cal 310
Fat 7g
Sat Fat 0g
Chol 0mg
Carb 49g
Protein 15g
Fiber 14g
Sodium 560mg