Cooking mode
Slow Cooker Chickpeas with Pumpkin, Coconut and Lime
445 min6 servingsEasy
Ingredients
- 300 gdried chickpeas
- 1,5 lwater for soaking the chickpeas
- 600 gpumpkin flesh, peeled and cut into 3 cm cubes
- 150 gyellow onion, finely chopped
- 12 ggarlic, pressed
- 15 gfresh ginger, finely grated
- 15 mlvegetable oil
- 8 gmild curry powder
- 3 gground cumin
- 2 gground turmeric
- 900 mllow-sodium vegetable stock
- 400 mlcoconut milk
- 100 gfresh baby spinach
- 30 mllime juice
- 8 gsalt
- 300 gbasmati rice
- 450 mlwater for the rice
Instructions
- 1
Soak the chickpeas
Cover the chickpeas with 1.5 l of cold water and leave to soak for 10 to 12 hours. Then drain and rinse them thoroughly. Discard the soaking water.
- 2
Cook the spiced base
Heat the oil in a pan over medium heat. Cook the onion for 5 to 6 minutes, until softened and lightly golden around the edges. Add the garlic, ginger, curry powder, cumin and turmeric; stir for another 30 seconds. Transfer the mixture to the slow cooker, then add the chickpeas and vegetable stock. Cover and cook on LOW for 5 hours.
- 3
Add the pumpkin
After 5 hours, stir the pumpkin cubes into the slow cooker. Cover again and continue cooking on LOW for another 2 hours. At the end, the chickpeas should be completely tender and the pumpkin soft but still holding its shape.
- 4
Finish the stew and cook the rice
After 6 hours and 35 minutes, pour in the coconut milk, add the spinach and cover for the final 25 minutes of cooking. At the same time, rinse the rice, put it in a pot with 450 ml of water and bring to a boil. Cover and cook over low heat for 12 minutes, then remove from the heat and leave to rest for 10 minutes.
- 5
Season and serve
Stir the lime juice and 8 g of salt into the finished stew. Taste to check that the flavors are balanced: the coconut base should remain mild, with the lime adding a distinct freshness. Serve with basmati rice.