Slow cooker spicy pumpkin and chickpea bowl
1
Points®
Total time: 8 hr 30 min • Prep: 20 min • Cook: 8 hr 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Canola oil
2 tsp
Brown onion
1 medium, chopped
Garlic
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
Celery
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)
Instructions
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.
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