8 chicken drumsticks, skin removed
500 grams pumpkin, skin removed and chopped into bite-size pieces
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons paprika
1 can tomato-based pasta sauce (420 gram can)
1 bag frozen stir-fry vegetables
1 can chickpeas (420 gram can), drained and rinsed
- Place all ingredients, except chickpeas and frozen vegetables, in slow cooker and cook on LOW for 8 hours (check manufacturer instructions).
- Or if you don't have a slow cooker, put ingredients in casserole dish and cook in an oven at 180 degrees for about 1 hour.
- Add chickpeas and frozen vegetables towards the end of cooking and cook for another 30 minutes (or until veggies are warm through).
- Serve with mashed potatoes or rice and steamed broccoli.