I am still getting the hang of my slow cooker and daydreaming about the endless bean and legume flavour combinations that I can experiment with. I have tried a few tomato based recipes and wanted to try something a bit different. This stew is super high in fibre, very low in fat and it will keep you full for ages without the need for grains or breads. Once extra bonus… it is a super cheap and handy way to make a large quantity of meals for the week or for the freezer.

Hearty Shiitake Mushroom, Chickpea and Pumpkin Stew

80g dried sliced Shiitake Mushrooms
large bowl of warm water
1 diced onion
2 cloves of crushed garlic
1 teaspoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons water
1kg grated pumpkin
3 x 400g cans chick peas, drained and rinsed
1 litre vegetable stock
fresh herbs to garnish

Soak the sliced Shiitake Mushrooms in a large bowl of warm water for 20 minutes and drain.
Turn the slow cooker on to high, add the diced onion, crushed garlic, minced fresh ginger, cumin, coriander and water, stir and add the lid.
Peel and deseed the pumpkin and then grate.
After 30 minutes reduce the heat on the slow cooker to low and add all the remaining ingredients.
Stir thoroughly to combine, replace the lid and allow to cook for 6 hours.
Serve hot garnishined with your favourite leafy herbs.

This recipe works best when cooked in a slow cooker but you could also make it in a dutch oven or heavy pot.