Serves 8

Adapted from Kitchen Treaty

• 2x 15-ounce cans chickpeas, drained

• 1 medium yellow onion, diced

• 4-5 cloves garlic, minced

• 2 cups vegetable broth

• 1 cup split red lentils, rinsed

• 1 cup pumpkin puree

• 1 tablespoon curry powder

• ¼ teaspoon cayenne pepper

• 1 teaspoon salt

• 1x 15-ounce can coconut milk

• Rice, for serving

• Cilantro, coarsely chopped

• Fresh lime juice

1. In a large slow cooker, combine the chickpeas, onion, garlic, vegetable broth, red lentils, pumpkin puree, curry powder, cayenne powder, and salt. Stir everything together. Cook until the red lentils no longer have a bite to them. Timing may vary, but I cook mine on Low for 4 hours. But yours may take longer depending. Stir occasionally and taste the curry regularly. Adjust the seasoning to your preferences.

2. Once the lentils no longer have a bite to them, add the coconut milk and stir it through the curry. Continue letting it cook through, on Low, for an additional 30 minutes.

3. Serve over rice and garnish with cilantro and fresh lime juice.

4. Enjoy!