Pumpkin Chickpea Curry

Hi Friends! Welcome back! It’s September which means we get to start eating pumpkin everything right?! Today I’m sharing how to make Pumpkin Chickpea Curry which is a fantastic slow cooker / crockpot meal! This recipe also makes delicious leftovers!

Pumpkin Chickpea Curry

The perfect comfort Fall meal!

Print Recipe

Ingredients

• 1 15-ounce can of unsweetened pumpkin
• 1 15-ounce can of coconut milk
• 2 15-ounce cans of chickpeas (garbanzo beans)
• 1 medium yellow onion diced
• 2 cups vegetable broth
• 3 handfuls of spinach
• 2 garlic cloves minced
• 1 tablespoon curry
• 1/4 teaspoon cayenne pepper
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• Fresh lime
• Cilantro

Instructions

• Add all ingredients into a crockpot or slow cooker & cook for 5 hours on high or 8 hours on low. Top with a squeeze of fresh lime juice & cilantro! Serve with toast sprouted bread or brown rice!

Servings: 6