Roasted pumpkin, garlic, lemongrass and chickpeas
( SERVES 4 )
Publication: Viva
Photo by Babiche Martens
Ingredients
| 3 cups | Pumpkin, (peeled and sliced) |
| 1 cup | Chickpeas, (dried) |
| 1 stalk | Lemongrass, Peeled and bruised |
| 1 | Onion, (finely sliced) |
| 1 | Kaffir lime leaf, (finely sliced) |
| 2 cloves | Garlic, (finely chopped) |
| 1 Ltr | Vegetable stock |
| ½ cup | White wine |
| 1 Tbsp | Palm sugar |
| 1 tsp | Fish sauce |
| 1 tsp | Dried chilli |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 to serve | Yoghurt |
| 1 to serve | Coriander |
| 1 | Roti, (to serve) |
Directions
- Turn the slow cooker on to low.
- Place all the ingredients into the cooker and leave to cook for at least 6 -8 hours.
- Taste for seasoning, offering a small jug of fish sauce, salt and black pepper at the table.
- Spoon into warmed bowls, adding yoghurt and coriander to serve with warmed roti.
https://www.eatwell.co.nz/recipe/5285/Roasted-pumpkin-garlic-lemongrass-and-chickpeas/
Comments
Nonetity
added 1642 days agoShouldn't the chickpeas be boiled for 10 mins after soaking to eliminate toxins? Not sure that putting dried chickpeas straight into a slow cooker without any soaking would provide a successful outcome.
Bite_team
added 1622 days agoAlthough many people soak chickpeas, it is not necessary. The soaking softens them and makes them more digestible. If chickpeas upset your tummy then soaking overnight is a good idea but you need to discard the soaking water before cooking. Chickpeas should be washed and dried first before cooking. Boiling kills any toxins. The chickpeas will cook in the recipe here, in the slow cooker. Ensure the dried chickpeas are covered with liquid when cooking. Perhaps cooks may like to comment on their experiences with chickpeas in a slow cooker?
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