Chickpea, Lentil and Winter Squash Stew Recipe

Name: Chickpea, Lentil and Winter Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chickpeas (garbanzo beans) dried; 2 1/2 pounds butternut squash peeled, seeded and cut into 1-inch cubes, or other winter squash; 4 medium carrots or 2 large ones, peeled and cut into 1/2-inch pieces; 1 large onions chopped; 1 cup lentils, red (masoor dal); 1 quart stock 4 cups, vegetable broth or low salt chicken broth; 2 1/2 tablespoons tomato paste; 1 tablespoon ginger freshly peeled and finely chopped; 2 teaspoons cumin or to taste, ground; 3/4 teaspoon salt or more to taste; 1/4 teaspoon saffron threads optional; 1 x black pepper freshly ground; 4 tablespoons lime juice freshly squeezed; ⅔ cup peanuts, unsalted roasted, or hazelnuts, coarsely chopped; 1/2 cup cilantro freshly chopped

Servings: persons

3/4 cup chickpeas (garbanzo beans) dried
2 1/2 pounds butternut squash peeled, seeded and cut into 1-inch cubes, or other winter squash
4 medium carrots or 2 large ones, peeled and cut into 1/2-inch pieces
1 large onions chopped
1 cup lentils, red (masoor dal)
1 quart stock 4 cups, vegetable broth or low salt chicken broth
2 1/2 tablespoons tomato paste
1 tablespoon ginger freshly peeled and finely chopped
2 teaspoons cumin or to taste, ground
3/4 teaspoon salt or more to taste
1/4 teaspoon saffron threads optional
1 x black pepper freshly ground
4 tablespoons lime juice freshly squeezed
⅔ cup peanuts, unsalted roasted, or hazelnuts, coarsely chopped
1/2 cup cilantro freshly chopped

1
Cover chickpeas in 2-inch cold water for overnight.
2
Or add dried beans in a large pot with enough water to cover by 2 inches.
3
Bring to a boil over high heat.
4
Remove from heat and let stand for 1 hour.
5
Drain when ready to use.
6
Mix together the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
7
Cover with the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 1/2 to 6 hours or longer.
8
Add lime juice and stir until well combined.
9
Sprinkled with toasted peanuts and cilantro.
10
Serve warm.

2404

kcal

Calories

244

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup chickpeas (garbanzo beans) dried, 2 1/2 pounds butternut squash peeled, seeded and cut into 1-inch cubes, or other winter squash, 4 medium carrots or 2 large ones, peeled and cut into 1/2-inch pieces, 1 large onions chopped, and more.

Yes, Chickpea, Lentil and Winter Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Lentil and Winter Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions