Slow-cooker spicy pumpkin and chickpea bowl
1 medium, chopped
3 clove(s), crushed
1½ cup(s), or water (375ml)
Pumpkin, butternut, raw
425 g, cut into 2.5cm chunks
1 large, finely chopped
2 individual, finely chopped
Canned chopped tomato with herbs
1 can(s), (1 x 400g can)
Chickpeas, canned, rinsed, drained
1 400g can, (1 x 400g can)
TVP (textured vegetable protein)
360 g, (see tip)
- Heat oil in large non-stick frying pan over medium-high heat. Cook onion, stirring, for 6-7 minutes or until golden. Add garlic, chilli powder and cumin and cook, stirring, for 30 seconds or until fragrant. Add tomato paste and cook, stirring, for 30 seconds. Add stock and bring to the boil.
- Transfer onion mixture to a 4.5 litre (18-cup) slow cooker. Add pumpkin, capsicum, celery, diced tomato and chickpeas and stir to combine. With spoon, gently press vegetables to form an even layer. Place vegetable protein in centre of vegetable mixture, leaving a 2cm border. Cook, covered, on high for 4 hours (or low for 8 hours), until pumpkin is tender.