Slow cooker: Squash, Chickpea & Red Lentil Stew

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. Per serving: 294 calories; 7 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 14 g protein; 11 g fiber; 578 mg sodium; 1029 mg potassium. Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv). Carbohydrate Servings: 2 1/2 Exchanges: 2.5 starch, 1 vegetable, 1.5 lean meat
Slow cooker: Squash, Chickpea & Red Lentil Stew
Slow cooker: Squash, Chickpea & Red Lentil Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

Preparation 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. 2.Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. 3.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. 4.Stir in lime juice. Serve sprinkled with peanuts and cilantro. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. Considered the world's most expensi

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