Ingredients
| 1 | Onion, (diced) |
| 200 g | Chickpeas, (dried) (Main) |
| 3 cm | Ginger, (peeled and finely diced) |
| 2 cloves | Garlic, (finely diced) |
| 2 stalks | Lemongrass |
| 1 Tbsp | Tomato paste |
| 1 tsp | Sugar |
| 2 tsp | Turmeric |
| 4 | Cardamom pods |
| 1 | Red chilli, (finely diced) |
| 500 g | Pumpkin, (diced) |
| 400 ml | Coconut milk, (reserve 2 Tbs) |
| 200 ml | Vegetable stock |
| 1 | Salt |
| 1 | Roasted cashew nuts, (to garnish) |
| 1 | Coriander, (to garnish) |
| 1 to serve | Rice |
Directions
- The night before, put the chickpeas into a bowl and cover with water.
- Either set the slow cooker to low or the oven to 150C. Drain the chickpeas and put into the dish with the onion, ginger and garlic.
- Remove the tough outer leaves from the lemongrass then using the flat side of a chef's knife, push down firmly to bruise.
- Add to the dish with the remaining ingredients, cover and cook for 4 hours in the slow cooker or 2 ½ hours in the oven.
- Serve drizzled with coconut milk, coriander leaves and chopped cashew nuts, with rice on the side.