Chickpea, Lentil and Winter Squash Stew
229
It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.
Ingredients
| ¾ | cup |
chickpeas (garbanzo beans)
dried |
|
| 2 ½ | 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 ½ | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
ginger
freshly peeled and finely chopped |
|
| 2 | teaspoons |
cumin
or to taste, ground |
|
| ¾ | teaspoon |
salt
or more to taste |
|
| ¼ | teaspoon |
saffron threads
optional |
* |
|
black pepper
freshly ground |
* | ||
| 4 | tablespoons |
lime juice
freshly squeezed |
|
| ⅔ | cup |
peanuts, unsalted
roasted, or hazelnuts, coarsely chopped |
* |
| ½ | cup |
cilantro
freshly chopped |
Directions
Cover chickpeas in 2-inch cold water for overnight.
Or add dried 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.
Mix together the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Cover with the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5½ to 6 hours or longer.
Add lime juice and stir until well combined.
Sprinkled with toasted peanuts and cilantro.
Serve warm.
San Leandro, United States
almost 10 years ago
Mmmm, this looks GOOD! I am going to try something like it for sure! I have to exclude the onion, tomato, and black pepper because of my acid reflux, but otherwise I think I can eat it!!! yay! :D