Belinda Moore

I made this in the slow cooker today, based on this recipe.

2 x 400g tins diced tomatoes

1 tblsp olive oil

2 large brown onions, diced

4 celery sticks, finely sliced
*I used leaves too as it was fresh from the garden

4 large cloves garlic, finely chopped

3 tsp grated fresh ginger

3 tsp sweet paprika

1kg pumpkin, peeled & cut into 2cm cubes

3 medium zucchini, cut into 1cm thick slices

2 x 400g tins chickpeas, drained & rinsed

500ml water with 3 tblspn Massel stock powder

Heat the oil in a medium saucepan over medium heat. Add onions and celery, and saute for a few minutes. Add garlic, ginger and paprika and cook, stirring, for a further minute.

Place tomatoes, pumpkin, zucchini, chickpeas and stock/water mix into slow cooker. Add sauted ingredients. Stir well and cover. Cook on high for a couple of hours or until vegetables are tender and sauce has thickened. Turn to “Keep Warm” or “Low” until it’s time to serve.

Serve with rice and steamed greens on the side, this made enough for the eight of us and two containers for the freezer.