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.
2Lunch
WHERE TO
FROM HERE?
