Chickpea Curry "Chili"

Fall calls for everything pumpkin, warm, and in the crockpot.

Here’s an easy, healthy, weeknight or weekend dinner that you can set and fuggedaboutit.

Chickpea Curry Chili


2 cloves of garlic
1 yellow bell pepper
1 orange bell pepper
1 yellow onion
1 cup baby bella mushrooms
1 15 oz can chickpeas, rinsed and drained
1 15 oz canned pumpkin
1 15 oz can coconut milk
4 plum tomatoes
1 TBSP curry powder
1 tsp ginger powder
1 tsp turmeric powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/8 tsp cayenne pepper


Chop the garlic, peppers, onion and mushrooms and place in your crockpot. Add in the chickpeas, pumpkin, coconut milk and chopped tomatoes. Mix in the spices. Set to high. Walk away and return in 4 hours. Serve over your favorite side. Recipe shown with cauliflower rice.