Slow Cooker Moroccan Chickpea Stew
Serves 6
- 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
