Pumpkin, Chickpea, and Red Lentil Stew

By bweber

Ingredients

• 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
• 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
• 3 medium carrots, sliced 1/2 inch thick
• 1 cup chopped onion (1 large)
• 1 cup red lentils, rinsed and drained
• 2 tablespoons tomato paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 4 cups chicken or vegetable broth
• 1/4 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro
• Plain nonfat yogurt (optional)

Preparation

Step 1

Directions

In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.