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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! Why not try this Pumpkin, Tomato and Chickpea Casserole one night this week? We’re sure the whole family will love it!
INGREDIENTS
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 1½ cups cooked organic chickpeas
- ½ Jap 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
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.
1Just before serving, add sea salt and a squeeze of lemon juice to taste. Serve with fresh herbs and cooked quinoa.
2Dinner
WHERE TO
FROM HERE?
