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Chickpea, Lentil & Winter Squash Stew

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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.

 

Yield

8 servings

Prep

20 min

Cook

7 min

Ready

12 hrs
Low 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
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2 ½ pounds butternut squash
peeled, seeded and cut into 1-inch cubes, or other winter squash
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4 medium carrots
or 2 large ones, peeled and cut into 1/2-inch pieces
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1 large onions
chopped
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1 cup lentils, red (masoor dal)
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1 quart stock
4 cups, vegetable broth or low salt chicken broth
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2 ½ tablespoons tomato paste
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1 tablespoon ginger
freshly peeled and finely chopped
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2 teaspoons cumin
or to taste, ground
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¾ teaspoon salt
or more to taste
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¼ teaspoon saffron threads
optional
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black pepper
freshly ground
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4 tablespoons lime juice
freshly squeezed
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cup peanuts, unsalted
roasted, or hazelnuts, coarsely chopped
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½ cup cilantro
freshly chopped
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Ingredients

Amount Measure Ingredient Features
177 ml chickpeas (garbanzo beans)
dried
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1.1 kg butternut squash
peeled, seeded and cut into 1-inch cubes, or other winter squash
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4 medium carrots
or 2 large ones, peeled and cut into 1/2-inch pieces
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1 large onions
chopped
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237 ml lentils, red (masoor dal)
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0.9 l stock
4 cups, vegetable broth or low salt chicken broth
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38 ml tomato paste
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15 ml ginger
freshly peeled and finely chopped
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1E+1 ml cumin
or to taste, ground
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3.8 ml salt
or more to taste
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1.3 ml saffron threads
optional
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1 x black pepper
freshly ground
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6E+1 ml lime juice
freshly squeezed
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158 ml peanuts, unsalted
roasted, or hazelnuts, coarsely chopped
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118 ml cilantro
freshly chopped
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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.



* not incl. in nutrient facts Arrow up button

Comments


facebook_537432346

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

 

 

Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 1964% 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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