On to food...last night I made a scrumptious pumpkin and chickpea stew for Halloween. It was simple and spicy comfort food and made use of my new toy.
I got this almost 2 weeks ago and I love it! I haven’t used the porridge function yet, but I love the slow cooker, rice cooker and most of all the steamer. Unfortunately it’s not possible to programme the slow cooker to start cooking at a specific time (only the rice cooker has this function) so it can’t switch on itself while I am at work. However I do have a husband who works at home and I have managed to programme him over the years to do simple tasks like this :)
We ate the stew with some steamed broccoli and some leftover potatoes which were sprinkled with salt, pepper, cumin and paprika and fried in a little olive oil. Yum!
And here is the recipe.
Spicy Pumpkin and Chickpea Stew
(makes 4 servings)
3 cups diced pumpkin
1 parsnip, diced
2 cups passata (I used one 500ml carton)
I cup cooked chickpeas
2 cloves garlic, minced
2 tbsps vegan stock powder
1 tbsp fresh ginger, grated
1 tsp cumin
½ tsp paprika
¼ tsp cinnamon
½ cup water
½ tsp chopped chillies*
Handful of fresh coriander, chopped
Throw everything but the coriander in the slow cooker and cook for 4 hours. Mix through the coriander at the end.
*I used these. They’re great if you are a little scared of fresh chillies like me!
And finally if you have a spare minute, why not see if you can spot the vegan?