Chickpeas with pumpkin and lemongrass

Chickpeas with pumpkin and lemongrass. Photo / Babiche Martens

Serves 4

200g dried chickpeas
1 onion, diced
1 x 3cm piece of ginger, peeled and finely diced
2 cloves garlic, finely diced
2 stalks of lemongrass
1 Tbs tomato paste
1 tsp sugar
2 tsp tumeric
4 cardamom pods
1 red chilli, finely diced
500g diced pumpkin
200ml vegetable stock
400ml coconut milk, reserve 2 Tbs
Salt
Roasted cashews and coriander to garnish
Rice to serve

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. Add to the dish with the remaining ingredients, cover and cook for 4 hours in the slow cooker or 2 1/2 in the oven.

4 Serve drizzled with coconut milk, coriander leaves and chopped cashew nuts, with rice on the side.