After cooking for the boys I realised I didn’t use my slow cooker that much apart from making these kind of meals. I was actually thinking about using it more often now that my job requires me to commute for a longer period of time. But, because of traffic I can’t really tell what time I’ll be home. I did buy a timer but I haven’t gotten around to using it. After a busy weekend I didn’t want to spend any time in the kitchen cooking dinner and I still can’t allow myself to actually order food (plus, there isn’t a lot of choice here).

Also, there are loads and loads of vegan/vegetarian recipes that can be made in a slow cooker. So why NOT use it. This recipe is for two servings, but just like with any slow cooker recipe you can easily double it.

What do you need (2 servings) pumpkinchickpeasbulgur1

  • 400 gr. of pumpkin
  • 2 red onions
  • 90 gr. of bulgur
  • 1 large can of chick peas (drained)
  • 1 small can of tomato puree (68 gr.)
  • 50 gr. of raisins
  • 2 cloves of garlic
  • 300 ml of water
  • 1 tablespoon of ras el hangout spices
  • koriander

I used pre-cut pumpkin, mainly because it was on sale when I was doing my shopping, and I’m lazy that way 😛 Cut the onions, garlic into chunks and put together with the pumpkin, water, chick pea’s, tomato puree and spices together in the slow cooker and leave to simmer for a few hours until the pumpkin has gotten soft

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I put mine on low heat and put it on for about 3 hours. I’m thinking about getting some sort of light to add some proper lighting to my pictures.

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Add the raisins with the rest about 20 minutes before you want to eat. Adds a little sweetness to the dish combined with the pea’s, spices. When everything is done, add some koriander before serving. Enjoy!!

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