Slow Cooker Pumpkin, Chickpea & Lentil Curry

kitchentreaty.com

Taromochi5

2 (15-ounce) cans chickpeas (drianed)

1 medium yellow onion (diced)

2 medium cloves garlic (minced)

2 cups low-sodium vegetable broth

1 cup split red lentils (rinsed)

1 cup pumpkin puree

1 tablespoon curry powder*

¼ teaspoon ground cayenne pepper

1 teaspoon kosher salt + more to taste

1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)

subheading: For serving:

White or brown rice ()

Fresh lime wedges

Cilantro leaves

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