• Lisa Guy

Spicy Chickpea & Pumpkin Crockpot

Updated: Jan 26, 2019

This hearty dish made with chickpeas is a great source of zinc. This essential trace mineral helps support good health by boosting our immunity, balancing our hormones and supporting reproductive health, improving wound healing and facilitating digestion.


1 x 400g can chickpeas, drain and rinse

1 red onion, finely chopped

600g diced butternut pumpkin

1 ¾ cups pasata (tomato puree)

3 cups bone or vegetable broth

2 cloves garlic, finely chopped

1 cup dried red lentils

1 heap tsp ground turmeric

1 heap tsp cumin

¼ tsp chili flakes

1 tsp sweet paprika

1 tsp ground ginger


Place all ingredients in your crockpot and cook on high for 3 hours, or low for 6 hours.

Delicious served with some greens like baby kale or rocket, a spoonful of natural yoghurt or mango chutney, with some quinoa, brown rice or cauliflower rice, and topped with seeds.

Serves 4.

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