Curry-Pumpkin Lentils & Chickpeas

VeggieYogi ♦ January 7, 2013 ♦ 5 Comments

This is the perfect recipe for a winter day! I invented it on New Year’s Eve morning when the weather forecast was calling for heavy snow all day. I figured it was the perfect day to hunker down and throw a bunch of stuff in the crockpot to cook.

I knew I wanted pumpkin in it, so then the only question was what else did I have in my cupboard so I wouldn’t have to go to the grocery store. The last time I tried this I had to throw the whole thing away because it really wasn’t very good. But this actually turned out to be a very tasty dish! My husband had it for dinner two nights in a row. He wouldn’t have done that if he didn’t like it!

I recommend serving it the way my Cajun Mother-in-law serves her seafood gumbo–in a bowl with as much rice as you like and the gumbo poured in on top of it! So perhaps this is more of a Curry-Pumpkin Vegetarian Gumbo!

This is my contribution for Souper (Soup, Salad and Sammie) Sundays, a weekly foodblogging event organized and hosted by Deb of Kahakai Kitchen.

Here’s what you’ll need:
1 cup diced onion
1 cup chopped carrots
1-2 cloves garlic
1 15 oz can pumpkin
1 28 oz can diced tomatoes
1 cup dried lentils
2 – 15 oz cans chick peas
1 1/2 tbsp curry powder
1 1/2 tsp cumin
Sprinkle of hot pepper flakes
4 cups unsalted vegetable broth

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Place all ingredients in crockpot and cook on high for approx 6 hours.

Serve in a bowl over as much or as little rice as you like. I like to use brown basmati rice.