Crockpot Chickpea Curry

  • 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)

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.