Slow Cooked Chickpea, Pumpkin And Tomato Casserole https://thesourcebulkfoods.co.nz/wp-content/uploads/2020/06/Screen-Shot-2020-06-13-at-3.31.28-PM.png Dinner, Lunch 1 onion, finely chopped 2 garlic cloves, finely sliced 1½ cups cooked chickpeas ½ pumpkin, roughly chopped 4 tomatoes, diced 2 large potatoes, thinly sliced 2 tsp ground cumin 2 tsp ground cinnamon 1 red chilli, thinly sliced 2½ cups vegetable stock (option to use Organic Chicken Bone or Organic Beef Bone Broth) Celtic Sea salt, to taste Juice 1 lemon Handful fresh coriander or parsley leaves, chopped, to garnish Cooked organic basmati rice or organic tri-colour quinoa, to serve Place all vegetables, spices, onion, garlic, and stock (except salt, lemon juice, fresh herbs, and quinoa) to slowcooker pot and stir well. Cook on high for 4-5 hours.     Just before serving, add sea salt and a squeeze of lemon juice to taste. Serve with fresh herbs and cooked quinoa or basmati rice.  PTCOOKING TIME 4-5 HRS, PREPARATION TIME 10 MINUTESM
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Slow Cooked Chickpea, Pumpkin And Tomato Casserole

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Slow Cooked Chickpea, Pumpkin And Tomato Casserole

Coming home to a warming, aromatic and healthy casserole after a busy day at work is one of our favourite things!

INGREDIENTS

1 onion, finely chopped

2 garlic cloves, finely sliced

1½ cups cooked chickpeas

½ pumpkin, roughly chopped

4 tomatoes, diced

2 large potatoes, thinly sliced

2 tsp ground cumin

2 tsp ground cinnamon

1 red chilli, thinly sliced

2½ cups vegetable stock (option to use Organic Chicken Bone or Organic Beef Bone Broth)

Celtic Sea salt, to taste

Juice 1 lemon

Handful fresh coriander or parsley leaves, chopped, to garnish

Cooked organic basmati rice or organic tri-colour quinoa, to serve

TIME

COOKING TIME 4-5 HRS, PREPARATION TIME 10 MINUTES Minutes

SERVES

4

DIFFICULTY
METHOD

Place all vegetables, spices, onion, garlic, and stock (except salt, lemon juice, fresh herbs, and quinoa) to slowcooker pot and stir well. Cook on high for 4-5 hours.

 

 

1

Just before serving, add sea salt and a squeeze of lemon juice to taste. Serve with fresh herbs and cooked quinoa or basmati rice. 

2

Lunch

WHERE TO

FROM HERE?

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