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Slow Cooked Chickpea, Pumpkin And Tomato Casserole

240 min

Coming home to a warming, aromatic and healthy casserole after a busy day at work is one of our favourite things! Why not try this Pumpkin, Tomato and Chickpea Casserole one night this week? We’re sure the whole family will love it!


1 onion, finely chopped
2 garlic cloves, finely sliced
1½ cups cooked organic chickpeas
½ of a 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)
Fine Himalayan 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


  1. 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.
  2. Just before serving, add sea salt and a squeeze of lemon juice to taste. Serve with fresh herbs and cooked quinoa.
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