2tablespoonsghee or clarified butteror sub olive oil
2tablespoonsminced garlic
1cupcarrots chopped into small pieces
1small white onionchopped
1canpetite diced tomatoes (about 14.5 ounces)do not drain
2canschickpeas (about 15.5 ounces each)
1canpumpkin puree (about 15 ounces)(NOT pumpkin pie filling)
½cupfrozen corn
1canevaporated milk (about 12 ounces)or sub canned coconut milk
2tablespoonscurry powderI recommend using Madras curry powder
1teaspooncumin
½teaspoonground ginger
½cupwater
salt and pepperto taste
For serving
raisins
sweetened coconut flakes
chopped peanuts or almonds
Instructions
Begin by spraying your crockpot with nonstick spray.
Chop the white onion into very fine pieces and then add the onion to your crockpot with the ghee or clarified butter (you can substitute olive oil, if needed).
Then chop the carrots into small pieces, also adding them with the minced garlic into your crockpot.
Rinse and drain your garbanzo beans and add them.
Add the remaining ingredients and stir well.
Cook on low for 6 to 8 hours. Add your choice of raisins, coconut flakes, or peanuts when serving.