Stew: Squash, Chickpea & Red Lentil Stew

By blum099

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Get Cooking: http://www.cooking.com/Recipes-and-More/recipes/Squash-Chickpea-Red-Lentil-Stew-recipe-9624.aspx?a%3dcknwrdne03480a%26s%3ds0047593366s%26mid%3d1172096%26rid%3d47593366#ixzz27iuIq92v

Ingredients

• RECIPE INGREDIENTS
• 3/4 cup dried chickpeas
• 2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron (see Note)
• 1/4 teaspoon freshly ground pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts
• 1/4 cup packed fresh cilantro leaves, chopped

Details

Preparation time 30mins
Cooking time 8mins

Preparation

Step 1

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour). Drain when ready to use.


Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.


Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.


Stir in lime juice. Serve sprinkled with peanuts and cilantro.