Serves 4
1 cup dried chickpeas
3 cups pumpkin, peeled and sliced
1 stalk of lemongrass, peeled and bruised
1 kaffir lime leaf, finely sliced
1 onion, finely diced
2 cloves garlic, finely chopped
1 litre vegetable stock
1/2 cup white wine
1 Tbs palm sugar
1 tsp fish sauce
1 tsp dried chilli
salt and freshly ground black pepper
yoghurt and coriander to serve
roti
1. Turn the slow cooker on to low.
2. Place all the ingredients into the cooker and leave to cook for at least 6 -8 hours.
3. Taste for seasoning, offering a small jug of fish sauce, salt and black pepper at the table.
