Slow cooked Chickpea, Pumpkin and Tomato Casserole https://thesourcebulkfoods.com.au/wp-content/uploads/2019/08/chickpea.jpg Dinner, Gluten Friendly, Vegan Friendly Splash organic olive oil or organic raw coconut oil  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  Warm oil in slow-cooker over medium heat. Add onion and garlic and stir to coat to caramelise slightly.  Place all vegetables, spices and stock (except salt, lemon juice, fresh herbs and quinoa) to pot and stir well. Cook on low 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.  PTcooking time 4-5 hrs preparation time 10M
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Slow cooked Chickpea, Pumpkin and Tomato Casserole

slow-cooker recipes chickpea and pumpkin DOWNLOAD RECIPE

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
TIME

cooking time 4-5 hrs preparation time 10 Minutes

SERVES

4

DIFFICULTY
METHOD

Warm oil in slow-cooker over medium heat. Add onion and garlic and stir to coat to caramelise slightly. 

1

Place all vegetables, spices and stock (except salt, lemon juice, fresh herbs and quinoa) to pot and stir well. Cook on low 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. 

3

Dinner

WHERE TO

FROM HERE?

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