Spicy Chickpea & Pumpkin Crockpot
Updated: Jan 25, 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.