Slow Cooker (or not) Greek Chickpeas
with olives / green beans / spaghetti
Inspired by the Italian tomato sauce with capers, olives, and garlic - Spaghetti alla Puttanesca - our version includes garbanzo beans and green beans cooked right in the sauce for a one pan meal that is largely hands-off.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method. If using the slow cooker, we recommend cooking it on low since thick tomato sauces can be prone to burning if cooked on high in the slow cooker.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method. If using the slow cooker, we recommend cooking it on low since thick tomato sauces can be prone to burning if cooked on high in the slow cooker.
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Proteins
Cuisines
Ingredients
Slow Cooker Greek Chickpeas:
- Green beans - 12 oz , chopped into bite-sized pieces
- Bell peppers, red - 1 , chopped
- Shallots - 2 cloves , diced
- Garlic - 2 cloves , chopped
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 1 cup (sub water)
- Tomato paste - 3 Tbsp
- Olives, pitted Kalamata - 1/2 cup (sub any olives)
- Capers - 2 Tbsp , drained
- Vinegar, balsamic - 1 Tbsp
- Oregano, dried - 2 tsp
- Soy sauce, low-sodium - 2 tsp
- Cheese, parmesan (opt) - for serving
Spaghetti:
- Pasta, spaghetti - 12 oz
Choose Cooking Method
Prep
- Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
- Slow cook beans - Combine green beans, bell peppers, shallots, garlic, tomatoes (including liquid), stock, tomato paste, olives, capers, vinegar, oregano, and soy sauce in the bowl of a slow cooker. Stir garbanzo beans into sauce. Cook on low for 4 to 6 hours. (Can be done 1 day ahead)
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Make
- Bring a large stock pot of salted water to a boil. Add pasta and cook according to package directions.
- When sauce is done, taste and season with some salt and pepper if needed.
- Serve beans and sauce over pasta. Top with cheese if using. Enjoy!
Prep
- Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with some oil over medium heat. Add in green beans, bell peppers, shallots, and garlic. Saute everything together until the green beans and peppers are starting to soften, 6 to 8 minutes, seasoning with some salt as it cooks.
- Pour tomatoes (including liquid), stock (this recipe was written for the slow cooker, so reduce liquid by about half to account for the shorter cook time on the stovetop), tomato paste, olives, capers, vinegar, oregano, soy sauce, and garbanzo beans over top. Stir everything to combine and bring to a simmer.
- Reduce heat to low-medium and cover with a lid. Simmer sauce for 20 minutes to let the flavors develop.
- While sauce cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- When sauce is done, taste and season with some salt and pepper if needed.
- Serve beans and sauce over pasta. Top with cheese if using. Enjoy!
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