Easy Sous Vide Moroccan-Spiced Chickpeas

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Cooking beans sous vide may sound silly, but the temperature-controlled water bath is the best way to ensure your legumes are perfectly cooked. Evaporation-free cooking also means that you can use a minimal amount of cooking water, yielding a concentrated broth and nutrient-packed beans. Here, I’ve infused versatile chickpeas with Moroccan spice, which can be served with spicy harissa and herbaceous cilantro.

You can also cook this recipe in one quart-sized canning jar. Place the ingredients in the jar instead of a zipper lock bag in step 2. (You may need to decrease the water by 1/4 to 1/2 cup.)

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Ingredients for 4

  • 1 cup chickpeas, soaked overnight in cold, salted water

  • 3 cups water

  • 1 tablespoon extra-virgin olive oil, plus extra for serving

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon cayenne pepper

  • Chopped fresh cilantro, for serving

  • Harissa, for serving (optional)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).

  • Step 2

    Drain the soaked chickpeas and combine them with the water, olive oil, salt, cumin, coriander, cinnamon, cloves, and cayenne in a large zipper lock bag. Seal using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Drain the chickpeas from their cooking liquid, saving the cooking liquid for future use, if desired.

    • Step 1

      Transfer the chickpeas to a serving bowl, and season with salt to taste. Mix a little harissa with olive oil to form a thin sauce. Drizzle over the chickpeas, and sprinkle the dish with chopped cilantro. Serve.

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190 F / 87.8 C Recipe Temp
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