Squash, Chickpea and Red Lentil Stew

By eatclean

8 servings

294 calories
7 gm fat
1 gm sat fat
48 gm carb
14g protein

Ingredients

• 2/3 cup dried chickpea
• 2 and 1/2 lb butternut squash, diced
• 2 large carrots, peeled and cut into 1/2 inch pieces
• 1 large onion, chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp minced fresh ginger
• 1 and 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp saffron
• 1/4 tsp freshly ground pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts
• 1/4 cup packed fresh cilantro leaves

Details

Servings 8

Preparation

Step 1

Soak chickpeas in cold water for 6 hours or overnight. (quick soak-bring to boil over high heat-remove from heat and let stand for 1 hour) Drain when ready to use.

Combine chickpeas, squash, carrots, onion, lentils, broth, paste, ginger, cumin, salt, saffron and pepper in slow cooker.

Cook on low for about 5 to 6 and 1/2 hours.

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