Chickpea, Lentil & Winter Squash Stew
It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.
Yield
8 servingsPrep
20 minCook
7 minReady
12 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1.1 | kg |
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 |
|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 0.9 | l |
stock
4 cups, vegetable broth or low salt chicken broth |
*
|
| 38 | ml |
tomato paste
|
|
| 15 | ml |
ginger
freshly peeled and finely chopped |
|
| 1E+1 | ml |
cumin
or to taste, ground |
|
| 3.8 | ml |
salt
or more to taste |
|
| 1.3 | ml |
saffron threads
optional |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6E+1 | ml |
lime juice
freshly squeezed |
|
| 158 | ml |
peanuts, unsalted
roasted, or hazelnuts, coarsely chopped |
*
|
| 118 | ml |
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.
