Squash, Chickpea & Red Lentil Stew

  • Active Time 30m
  • Total Time 8h

8 servings

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.

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
  • Ingredient Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs 2 to 3 pounds.
  • It is considered the world's most expensive spice; saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

directions

Soak the chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place the beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from the 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 the lime juice. Serve sprinkled with peanuts and cilantro.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9068

nutrition information per serving

294 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 578mg sodium; 48g carbohydrates; 11g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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