Slow Cooker Black Chickpeas with Pomegranate Molasses and Walnuts

Name: Slow Cooker Black Chickpeas with Pomegranate Molasses and Walnuts
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 pound (454 g) dried black chickpeas (or 3 cans / 1,065 g canned black chickpeas, drained and rinsed), soaked overnight or quick-soaked, drained; 6 cups (1416 ml) vegetable or chicken broth; 1 whole (150 g) large yellow onion, halved and thinly sliced; 2 tablespoon (30 ml) extra-virgin olive oil; ¼ cup (60 ml) pomegranate molasses; 1 tablespoon (21 g) honey; 1½ teaspoon (3 g) ground cumin; ½ teaspoon (1 g) ground cinnamon; ½ teaspoon (1.2 g) ground turmeric; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 cup (130 g) raw walnut halves and pieces; ¼ cup (6 g) fresh mint leaves, loosely packed, roughly chopped (optional); ¼ cup (6 g) fresh cilantro leaves, loosely packed, roughly chopped (optional); ¼ cup (40 g) pomegranate seeds (arils) (optional); ½ cup (120 g) Greek yogurt or labneh, for serving (optional)

From the MyKitchenBank Kitchen

A deeply flavored Persian-style braise of tender black chickpeas, caramelized onions, and toasted walnuts bound together with tart pomegranate molasses, warm spices, and a touch of honey. This slow-cooker side dish is perfect served warm or at room temperature, with herbs scattered on top and a dollop of yogurt on the side.

Prep: 15 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 45 min
Makes: About 5 cups, serving 6 as a side

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Ingredients

6 servings

1 pound (454 g) dried black chickpeas (or 3 cans / 1,065 g canned black chickpeas, drained and rinsed), soaked overnight or quick-soaked, drained
6 cups (1416 ml) vegetable or chicken broth
1 whole (150 g) large yellow onion, halved and thinly sliced
2 tablespoon (30 ml) extra-virgin olive oil
¼ cup (60 ml) pomegranate molasses
1 tablespoon (21 g) honey
1½ teaspoon (3 g) ground cumin
½ teaspoon (1 g) ground cinnamon
½ teaspoon (1.2 g) ground turmeric
1 teaspoon (6 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (130 g) raw walnut halves and pieces
¼ cup (6 g) fresh mint leaves, loosely packed, roughly chopped (optional)
¼ cup (6 g) fresh cilantro leaves, loosely packed, roughly chopped (optional)
¼ cup (40 g) pomegranate seeds (arils) (optional)
½ cup (120 g) Greek yogurt or labneh, for serving (optional)

Equipment (4)

6-quart slow cooker
Small skillet
Wooden spoon
Instant-read thermometer (optional)

Steps

Before you start

If using dried chickpeas, soak them overnight (or quick-soak for 2 hours in boiling water, then drain)
Measure all spices and ingredients before starting
Toast the walnuts while the chickpeas slow-cook for the last 20 minutes of cooking time

1
Caramelize the onions
- Heat 2 tablespoons olive oil in a small skillet over medium-high heat.
- Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until deeply golden and soft.
- The onions should be caramelized but not burned.
- Set aside.
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Ready when: Onions are deeply golden and tender
Tip: Don't skip this step—caramelized onions add rich sweetness to balance the tartness of the pomegranate molasses
2
Combine in slow cooker
- Transfer the drained soaked chickpeas to a 6-quart slow cooker.
- Add the broth, caramelized onions, pomegranate molasses, honey, ground cumin, cinnamon, turmeric, salt, and black pepper.
- Stir well to combine.
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Ready when: All ingredients are evenly distributed
Tip: Stir thoroughly so the spices and molasses are evenly distributed throughout the broth
3
Cook on low
- Cover the slow cooker and cook on LOW for 7–8 hours (or HIGH for 3.5–4 hours), until the chickpeas are completely tender and the liquid has reduced by about one-third.
- The broth should be slightly syrupy.
- Stir once or twice if you're home, but this is not essential.
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Ready when: Chickpeas break apart easily when pressed; broth is reduced and flavorful
Tip: If using canned chickpeas, reduce cooking time to 2–2.5 hours on LOW; the already-cooked legumes need less time to absorb flavors
4
Toast the walnuts
- About 20 minutes before the chickpeas are ready (or while they finish cooking), spread the walnut pieces on a small baking sheet or in a dry skillet over medium heat.
- Toast for 5–7 minutes, shaking occasionally, until fragrant and lightly browned.
- Let cool slightly, then roughly chop if desired.
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Ready when: Walnuts are fragrant and light brown; kernels are crispy
Tip: Toasting walnuts just before serving keeps them crunchy; toasting too early may make them soggy from the braise's steam
5
Finish and rest
- Turn off the slow cooker.
- Taste the chickpea mixture and adjust seasoning with additional salt and black pepper if needed.
- Let rest for 10–15 minutes uncovered so the dish cools slightly and the flavors settle.
- The residual heat will continue to thicken the broth slightly.
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Ready when: Broth is slightly thicker; chickpeas are warm but no longer steaming
Tip: Tasting now allows you to balance flavors—add more pomegranate molasses if you want more tang, or honey if you want more sweetness
6
Plate and garnish
- Spoon the chickpeas and broth into serving bowls or a platter.
- Top with the toasted walnuts, fresh mint and cilantro (if using), and pomegranate seeds (if using).
- Serve warm or at room temperature, with a dollop of Greek yogurt or labneh on the side.
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Ready when: Dish is plated and garnished
Tip: Add fresh herbs and pomegranate seeds just before serving to keep them bright and fresh; the garnish contrasts beautifully with the warm, dark braise

Good to know

Tips

Black chickpeas take longer to cook than regular chickpeas. If you can't find black chickpeas, start with regular chickpeas and reduce the slow-cooker time by 1–2 hours.
Pomegranate molasses is a staple in Middle Eastern and Persian cooking and is worth seeking out—it's not the same as grenadine and offers a complex, tart flavor that defines this dish.
This dish is excellent served at room temperature alongside rice or with flatbread for scooping. It also makes a hearty vegetarian main course when served with a grain.
If the finished braise looks too soupy, leave the slow cooker uncovered for 15–20 minutes to allow excess liquid to evaporate, or transfer to a saucepan and simmer over medium-low heat for 5–10 minutes.

Make ahead

Prepare the chickpea mixture through step 2 up to 8 hours ahead. Cover and refrigerate; bring to room temperature and transfer to the slow cooker, then proceed with cooking (you may need to add 30–45 minutes to cooking time). The finished dish keeps well and actually improves after 1–2 days as flavors deepen. Toast walnuts and chop herbs fresh on serving day for best texture and color.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 5 days in an airtight container. Freeze: up to 3 months (freeze the braise and chickpeas separately from the walnuts and fresh garnish for best results). Reheat gently in the slow cooker on LOW with a splash of broth, or on the stovetop over medium heat, stirring occasionally, until warmed through. Toast fresh walnuts and add fresh herbs after reheating.

Substitutions

dried black chickpeas (or 3 cans / 1,065 g canned black chickpeas, drained and rinsed) → Regular chickpeas (garbanzo beans) or kidney beans. Black chickpeas have an earthier, slightly nuttier flavor than regular chickpeas, but regular chickpeas work well here and are more commonly available. Kidney beans add a firmer texture. Adjust cooking time as needed—regular chickpeas may cook slightly faster than black.
pomegranate molasses → Red wine vinegar (3 tablespoons) mixed with 1 tablespoon brown sugar, or fresh pomegranate juice (¼ cup) reduced by half. Pomegranate molasses is the traditional choice, but a vinegar-sugar mixture or reduced pomegranate juice offers similar tartness and sweetness. Start with less and add to taste.
raw walnut halves and pieces → Almonds, pistachios, or pine nuts. All provide a similar crunch and richness. Pistachios add a subtle green color and slight bitterness that complements the molasses well. Toast as directed.
Greek yogurt or labneh → Plain yogurt, labneh, or sour cream. Any tangy, creamy dairy adds a cooling contrast. Labneh (strained yogurt) is authentic to Persian cuisine and offers a thicker texture.