The beauty of this Crockpot recipe is how it can be eaten as is or added to for even broader nutrition and an enhanced Stir-fry. I was given a large (111 0z can) of Chickpeas so I used a 7 quart crockpot. That’s what started this cooking venture.

Crockpot on High:
Chickpeas in their liquid
Chopped Onion
Sliced Mushrooms
Ground Peppercorns, Cumin, Ginger, Basil, Garlic, German Thyme
1 Can (11 Oz) Crushed Tomatoes
1/4 cup Lemon Juice (juice of half large lemon)
Cooked for @5 hours

Late in cooking time I added a box of Rainbow Pasta, 1 Cup Pasta Sauce, and Chopped Purple Kale (cut from stem). Tasted and added Herbs as desired.

EXPANDED Chickpea -Veggie Stir-fry Recipe:

2 Cups of Chickpeas from Crockpot (before Pasta was added)

Sliced Mushrooms
Chopped Onions
Sliced Red Bell Pepper
Chopped Mini Carrots
Cup of Crushed Tomatoes
1/4 Cup Lemon Juice (juice from 1/2 of large Lemon)
Sliced one Eggplant Sausage (someone gave me a pack of these so I sliced one and added to the stir-fry. Surprisingly tasty. Stir often! Recipe would be fine without it.)

Added Ground Peppercorns
Garlic, Cumin, Basil, Ginger

Stir-fried @ 20 minutes.
Then added little more Chopped Kale and Rice Noodles. Cooked several minutes more; then let stand a few minutes before serving.

The lower pic shows some corn. I had about 1/2 cup leftover corn and so tossed it into the pan, too. (Insert smile)