Crockpot Chickpea Curry

Ingredients:

• 2 15-oz cans chickpeas, drained
• ½ medium yellow onion, diced
• 2-4 medium cloves garlic, minced
• 2 cups low-sodium vegetable broth (or chicken broth)
• 1 cup dry red lentils, rinsed
• 1 cup canned pumpkin puree
• 1 T curry powder (or to taste)
• ¼ tsp ground cayenne pepper
• 1 tsp kosher salt (+ more to taste)
• 1 15-oz can coconut milk (full fat or light is fine)
  

Instructions:

Put everything in the crockpot except the coconut milk. Stir thoroughly. Cook on high for about 3 hours (until lentils are tender). Add coconut milk for the last 20 min. Serve over rice, garnish with lime wedges, cilantro, coconut flakes, nuts, raisins/currants, or other creative toppings.