Best 3 Squash Chickpea Red Lentil Stew Recipes

Squash chickpea red lentil stew is a comforting and flavorful dish that is easy to make and packed with nutrition. It is a great way to use up seasonal squash and is a hearty and satisfying meal that is perfect for a cold night. This stew is also a great source of plant-based protein and fiber, making it a healthy and delicious option for vegetarians and vegans.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER SQUASH, CHICKPEA & RED LENTIL STEW

Winter Squash, Chickpea & Red Lentil Stew image

Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.

Provided by justcallmetoni

Categories Stew

Time 6h25m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2-1 teaspoon salt (to taste)
1/4 cup lime juice
1/4-1/2 cup chopped roasted unsalted peanuts
1/4-1/2 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedges

Steps:

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place 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. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
Stir in lime juice. Season with salt to taste.
Serve over rice (white or brown) sprinkled with peanuts and cilantro.
Place additional lime wedges on the side for diners to add as they wish.

SQUASH, CHICKPEA AND RED LENTIL STEW

SQUASH, CHICKPEA AND RED LENTIL STEW image

Categories Soup/Stew Vegetable

Yield 8

Number Of Ingredients 15

Ingredients

3/4 cup dried chickpeas
2 1/4 pounds kabocha (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

Steps:

Cooking Directions Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place 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. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. Stir in lime juice. Serve sprinkled with peanuts and cilantro. Yield: 8 servings

SQUASH, CHICKPEA & RED LENTIL STEW

SQUASH, CHICKPEA & RED LENTIL STEW image

Categories Soup/Stew Bean

Yield 8 People

Number Of Ingredients 15

Ingredients

3/4 cup(s) dried chickpeas
2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup(s) red lentils
4 cup(s) vegetable broth
2 tablespoon(s) tomato paste
1 tablespoon(s) minced peeled fresh ginger
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) salt
1/4 teaspoon(s) saffron
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) lime juice
1/2 cup(s) chopped roasted unsalted peanuts
1/4 cup(s) packed fresh cilantro leaves, chopped

Steps:

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place 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. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Tips:

For the best flavor, use fresh vegetables. If you don't have fresh vegetables on hand, frozen vegetables can be used.
To save time, you can use pre-cooked chickpeas and lentils.
If you don't have red lentils, you can use other types of lentils, such as brown or green lentils.
To make the stew more hearty, you can add cooked rice or quinoa.
Serve the stew with a side of bread or naan.

Conclusion:

This squash, chickpea, and red lentil stew is a delicious and healthy meal that is perfect for a cold winter day. It is packed with vegetables, protein, and fiber, and it is also very affordable. This stew is also very easy to make, and it can be made in under an hour. If you are looking for a delicious and healthy meal that is sure to please everyone at the table, this stew is a great option.