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.
- 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
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
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.
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!!