Made this for dinner tonight – so easy, so delicious and warming. I use dried chickpeas – as canned pulses are not a favourite of mine and I had the time to soak and cook the chickpeas before hand I added some grated zucchini as we have plenty in the freezer to eat up and this also boosted the number of serves of vegetables in this dish. I served with some wilted baby Asian greens and brown rice – yum. I can see this would work well with cauliflower too. I love a meal you can cook in one pot. There is plenty left over for lunch tomorrow and some to freeze for care pack for vegetarian daughter in Perth. Everyone wins:)
Reading, Writing and Riesling 
Sounds delicious, Carol. And it also sounds easy, which is a plus. Nice to have meals that don’t require a certificate from a culinary school 🙂
It was great – and plenty of left overs for lunch is a bonus 🙂
Yummy!! Much love to you!!
That looks really nice 🙂 am going to try that
So easy – and delicious.
looks very yummy!! Do you cook it in the slow cooker?
No – but I imagine you can do Jen – I cooked in a casserole and finished off in the oven ( but it would work just on stove top too) You could substitute sweet potato for pumpkin too
You would love this book Jen