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Chickpea, Lentil and Winter Squash Stew


It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


¾ cup chickpeas (garbanzo beans)
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
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
black pepper
freshly ground
4 tablespoons lime juice
freshly squeezed
cup peanuts, unsalted
roasted, or hazelnuts, coarsely chopped
½ cup cilantro
freshly chopped


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.


* not incl. in nutrient facts

Add review





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

over 12 years ago

Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 1964% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 323mg 13%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 39%
Sugars g
Protein 19g
Vitamin A 421% Vitamin C 50%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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