SQUASH, CHICKPEA AND RED LENTIL STEW

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SQUASH, CHICKPEA AND RED LENTIL STEW image

Categories     Soup/Stew     Vegetable

Yield 8

Number Of Ingredients 15

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

Md Mofgr Mofgrm
mofgrm-m@gmail.com

Overall, I really enjoyed this stew. It's a healthy, flavorful, and satisfying meal that's perfect for a cold night.


Rao Aslam
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This stew is a bit time-consuming to make, but it's definitely worth the effort.


Rosita Devilles
devilles-r15@hotmail.com

I'm not a fan of lentils, but I loved them in this stew. They were perfectly cooked and added a nice texture.


vekondja tjituka
tjituka-v@yahoo.com

This stew is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.


garfield 2.0
g_271@hotmail.com

I made this stew in my slow cooker and it turned out perfectly. It's a great way to have a hot and delicious meal waiting for you when you get home from work.


MD Hosan
h.md92@yahoo.com

I served this stew with a side of crusty bread and it was the perfect comfort food meal.


Sara Forder
forder_sara@aol.com

I'm a vegetarian and I'm always looking for new and exciting recipes. This stew is definitely a keeper.


Dj Sham
dj.sham@hotmail.com

This stew is a great way to use up leftover vegetables. I had some roasted butternut squash and threw it in, and it was delicious.


Gloria Ramos
ramos97@hotmail.fr

I added a can of diced tomatoes to the stew and it gave it a nice tangy flavor.


Julius Bazibu
jb@hotmail.fr

I'm not a big fan of squash, but I loved it in this stew. It was tender and flavorful.


jolanda Scott
scott-j@yahoo.com

I love the vibrant color of this stew. It's so inviting and makes me want to eat it.


king yousef
king42@aol.com

This stew is perfect for a crowd. I doubled the recipe and it fed 10 people easily.


Laxmi Rai
rai-laxmi23@gmail.com

I didn't have any red lentils on hand, so I used green lentils instead. It turned out great!


Jason Domican
domican.j89@yahoo.com

The stew was a bit too spicy for my taste, but it was easy to adjust the amount of chili powder to my liking.


Som Design
som_d@yahoo.com

I love that this stew can be made in one pot. It's a great weeknight meal because it's quick and easy to clean up.


Berry Collins
bcollins@gmail.com

This recipe is a great way to sneak vegetables into your diet. My kids gobbled it up and had no idea they were eating healthy.


Rameal Henry
ramealh@hotmail.com

I was pleasantly surprised by how easy this stew was to make. I had limited cooking experience, but I was able to follow the recipe easily and the end result was delicious.


Avina Tsiganyu
ta22@hotmail.com

This stew was an absolute delight! The combination of squash, chickpeas, and red lentils created a hearty and flavorful dish that was perfect for a chilly evening.