Slow-Cooker Chickpeas With Sunchokes and Chorizo 2.000

Joe Yonan - The Washington Post

Cooking for One Apr 7, 2010

Take advantage of the slow cooker's ability with beans. Here, chickpeas are combined with sunchokes (also called Jerusalem artichokes) and chorizo, which can be omitted to make the dish vegetarian. This cooks best in a 2-to-3-quart slow cooker, but the recipe can be doubled and cooked in a larger slow cooker.

Enjoy one serving as a stew and the second on another day as tacos (with corn tortillas, sour cream, cilantro and/or pickled onions) or over pasta or rice.

Make Ahead: The dried chickpeas need to be covered with cool water and soaked at room temperature for at least 8 hours or up to overnight. If your slow cooker has a KEEP WARM function, do not hold the mixture at that setting for more than 2 hours after cooking.

Servings: 2
  • 1 link (3 to 4 ounces) fresh mexican chorizo, casing removed (may substiute spicy Italian sausage)
  • 1 large red onion, chopped (about 2 cups)
  • 3/4 cup dried chickpeas, soaked and drained (see headnote)
  • 1/2 teaspoon smoked Spanish paprika, or more to taste
  • Leaves from 1 large stem oregano (about 1 tablespoon)
  • 2 large sunchokes (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
  • 2 1/2 cups hot water, or as needed
  • Freshly ground black pepper
  • 14 ounces canned fire-roasted tomatoes, such as Muir Glen brand, drained (about 3/4 cup)
  • Kosher or sea salt
  • Freshly squeezed juice of 1 lime (at least 2 teaspoons)


Have a 2-to-3-quart slow cooker at hand. Line a plate with a few layers of paper towels.

Heat a dry medium skillet over medium-high heat. Add the chorizo and onion; cook for 4 to 6 minutes, stirring to break up any clumps, until the sausage has browned and the onions have softened. Use a slotted spoon to transfer the mixture to a paper-towel-lined plate.

Place the soaked, drained chickpeas and the chorizo-onion mixture in the bowl of the slow cooker. Sprinkle the smoked Spanish paprika and oregano leaves over the chickpeas, then add the sunchokes, enough of the hot water to cover and black pepper to taste. Cover and cook on LOW for 8 to 10 hours, or until the chickpeas and sunchokes are tender.

Add the tomatoes and mix well. If the mixture seems too watery, increase the temperature to HIGH and cook uncovered for 30 minutes or so or until it has thickened to your liking. Add lime juice to taste and adjust the level of salt as needed.

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From Food editor Joe Yonan.

Tested by Joe Yonan.

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