Winter Squash, Chickpea & Red Lentil Stew Recipe

Name: Winter Squash, Chickpea & Red Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried garbanzo beans; 2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes; 3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces; 1 large onion, chopped; 1 cup red lentil; 4 cups vegetable broth; 3 tablespoons tomato paste; 1 1/2 tablespoons minced peeled fresh ginger; 1 garlic clove, minced; 1/2 teaspoon cinnamon; 1 1/2 teaspoons ground cumin; 1/4 teaspoon saffron; 1/2 teaspoon fresh ground pepper; 1/2 - 1 teaspoon salt (to taste); 1/4 cup lime juice; 1/4 - 1/2 cup chopped roasted unsalted peanuts; 1/4 - 1/2 cup packed fresh cilantro leaves, chopped; 1 lime, cut into 8 wedges

Servings: persons

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2 - 1 teaspoon salt (to taste)
1/4 cup lime juice
1/4 - 1/2 cup chopped roasted unsalted peanuts
1/4 - 1/2 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedges

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. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
2
Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
3
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
4
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
5
Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
6
Stir in lime juice. Season with salt to taste.
7
Serve over rice (white or brown) sprinkled with peanuts and cilantro.
8
Place additional lime wedges on the side for diners to add as they wish.

2246

kcal

Calories

234

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 18 ingredients. The key ingredients include: 3/4 cup dried garbanzo beans, 2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes, 3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces, 1 large onion, chopped, and more.

Yes, Winter 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.

Winter Squash, Chickpea & Red Lentil Stew

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