Roasted pumpkin, garlic, lemongrass and chickpeas
Photo by Babiche Martens
|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)|
- 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.