With your multi-pot or slow cooker on the sauté setting, heat the coconut oil. Toss the apple and pumpkin in 1 tablespoon salt and sauté until soft, about 10 minutes. Add the all of the dried spices to the apple and pumpkin mixture and toss to coat. Toast for about 2 minutes, until fragrant. Add the diced peppers and sauté 2 minutes more. (If using a slow cooker without a sauté setting, perform this and the previous step in a non-stick pan over medium low heat and then transfer to the slow cooker).

Add the crushed tomatoes, tomato puree, pumpkin puree, chickpeas, maple syrup, and water to the slow cooker. Cover and cook on high for 1 hour in the slow cooker.

Stir in the lime juice and remaining salt (to taste). Cover and cook on high for an additional hour, and then remove the lid and continue to let the mixture simmer for another half hour to an hour until the flavors meld and the mixture thickens. Carefully taste at this point (it will be hot!), and adjust seasonings to taste.

Serve over rice or with naan bread, sprinkled with pepitas and coconut if desired.