Slow Cooker Moroccan Chickpea Stew

• 1 large butternut pumpkin, cut into 1 inch cubes
• 1 large brown onion, diced
• 400 g tin diced tomato
• 800 g tin chickpeas, drained
• 1 tbsp Moroccan seasoning
• 250 ml vegetable liquid stock, salt reduced
• 0.5 kale fresh bunch, stems removed and leaves shredded
• 100 g feta
• 0.5 coriander (cilantro), finely chopped
• 1 lemon, cut into wedges