Coming home to a warming, aromatic and healthy casserole after a busy day at work is one of our favourite things!
Slow Cooked Chickpea, Pumpkin And Tomato Casserole
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 1 1/2 cups cooked chickpeas
- 1/2 pumpkin, roughly chopped
- 4 tomatoes, diced
- 2 large potatoes, thinly sliced
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 red chilli, thinly sliced
- 2 1/2 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
Methods
- 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.
