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Slow-cooker spicy pumpkin and chickpea bowl

Slow cooker spicy pumpkin and chickpea bowl

Points® value
Total Time
8 hr 30 min
20 min
8 hr 10 min


Canola oil

2 tsp

Brown onion

1 medium, chopped


3 clove(s), crushed

Chilli powder

1 tsp

Ground cumin

2 tsp

Tomato paste

2 tbs

Vegetable stock

1½ cup(s), or water (375ml)

Butternut pumpkin

425 g, cut into 2.5cm chunks

Red capsicum

1 large, finely chopped


2 stick(s), finely chopped

Canned chopped tomato with herbs

1 can(s), (1 x 400g can)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Textured vegetable protein (soy-based)

360 g, (see tip)


  1. 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.
  2. 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.


SERVING SUGGESTION: Serve chilli topped with 99% fat-free plain yoghurt (contains dairy), thinly sliced radish, fresh oregano leaves and lime wedges. Textured vegetable protein is available in supermarkets in Australia and selected health food stores in New Zealand.