Chickpeas with pumpkin and lemongrass

Ingredients

1	Onion, (diced)
200 g	Chickpeas, (dried) (Main)
3 cm	Ginger, (peeled and finely diced)
2 cloves	Garlic, (finely diced)
2 stalks	Lemongrass
1 Tbsp	Tomato paste
1 tsp	Sugar
2 tsp	Turmeric
4	Cardamom pods
1	Red chilli, (finely diced)
500 g	Pumpkin, (diced)
400 ml	Coconut milk, (reserve 2 Tbs)
200 ml	Vegetable stock
1	Salt
1	Roasted cashew nuts, (to garnish)
1	Coriander, (to garnish)
1 to serve	Rice

Directions

1. The night before, put the chickpeas into a bowl and cover with water.
2. Either set the slow cooker to low or the oven to 150C. Drain the chickpeas and put into the dish with the onion, ginger and garlic.
3. Remove the tough outer leaves from the lemongrass then using the flat side of a chef's knife, push down firmly to bruise.
4. Add to the dish with the remaining ingredients, cover and cook for 4 hours in the slow cooker or 2 ½ hours in the oven.
5. Serve drizzled with coconut milk, coriander leaves and chopped cashew nuts, with rice on the side.