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.
chickpeas (garbanzo beans)
peeled, seeded and cut into 1-inch cubes, or other winter squash
or 2 large ones, peeled and cut into 1/2-inch pieces
lentils, red (masoor dal)
4 cups, vegetable broth or low salt chicken broth
freshly peeled and finely chopped
or to taste, ground
or more to taste
roasted, or hazelnuts, coarsely 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.