Roasted pumpkin, garlic, lemongrass and chickpeas

Roasted pumpkin, garlic, lemongrass and chickpeas. Photo / Babiche Martens

Serves 4

1 cup dried chickpeas
3 cups pumpkin, peeled and sliced
1 stalk of lemongrass, peeled and bruised
1 kaffir lime leaf, finely sliced
1 onion, finely diced
2 cloves garlic, finely chopped
1 litre vegetable stock
1/2 cup white wine
1 Tbs palm sugar
1 tsp fish sauce
1 tsp dried chilli
salt and freshly ground black pepper
yoghurt and coriander to serve
roti

1. Turn the slow cooker on to low.

2. Place all the ingredients into the cooker and leave to cook for at least 6 -8 hours.

3. Taste for seasoning, offering a small jug of fish sauce, salt and black pepper at the table.

4. Spoon into warmed bowls, adding yoghurt and coriander to serve with warmed roti.

Chef's tip

Chickpeas are so inexpensive and are easy to find in bulk bins at Indian and wholefood stores. They do need to be soaked. Alternatively buy tinned chickpeas that are already cooked and just need to be rinsed.