Squash, Chickpea & Red Lentil Stew Recipe

Name: Squash, Chickpea & Red Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup(s) dried chickpeas; 2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced; 2 large carrots, peeled and cut into 1/2-inch pieces; 1 large onion, chopped; 1 cup(s) red lentils; 4 cup(s) vegetable broth; 2 tablespoon(s) tomato paste; 1 tablespoon(s) minced peeled fresh ginger; 1 1/2 teaspoon(s) ground cumin; 1 teaspoon(s) salt; 1/4 teaspoon(s) saffron; 1/4 teaspoon(s) freshly ground pepper; 1/4 cup(s) lime juice; 1/2 cup(s) chopped roasted unsalted peanuts; 1/4 cup(s) packed fresh cilantro leaves, chopped

Servings: persons

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

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.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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(s) dried chickpeas, 2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced, 2 large carrots, peeled and cut into 1/2-inch pieces, 1 large onion, chopped, and more.

Yes, Squash, Chickpea & Red Lentil 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.

Squash, Chickpea & Red Lentil Stew

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