SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

2 (15-ounce) cans chickpeas, drained 1 medium yellow onion, diced
2 medium cloves garlic, minced
2 cups low-sodium vegetable broth
1 cup red lentils, rinsed
1 cup pumpkin puree
1 tablespoon curry paste
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk

FOR SERVING:
White rice, brown rice or cauliflower rice Fresh lime wedges
Cilantro leaves

DIRECTIONS:

1. Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
2. The curry will be a bit thin at first; it thickens up as it sits.
3. Scoop over rice and serve with cilantro (and fresh lime wedges) to squeeze over the top.