SQUASH, CHICKPEA AND RED LENTIL STEW
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
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Md Mofgr Mofgrm
[email protected]Overall, I really enjoyed this stew. It's a healthy, flavorful, and satisfying meal that's perfect for a cold night.
Rao Aslam
[email protected]This stew is a bit time-consuming to make, but it's definitely worth the effort.
Rosita Devilles
[email protected]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
[email protected]This stew is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
garfield 2.0
[email protected]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
[email protected]I served this stew with a side of crusty bread and it was the perfect comfort food meal.
Sara Forder
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This stew is definitely a keeper.
Dj Sham
[email protected]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
[email protected]I added a can of diced tomatoes to the stew and it gave it a nice tangy flavor.
Julius Bazibu
[email protected]I'm not a big fan of squash, but I loved it in this stew. It was tender and flavorful.
jolanda Scott
[email protected]I love the vibrant color of this stew. It's so inviting and makes me want to eat it.
king yousef
[email protected]This stew is perfect for a crowd. I doubled the recipe and it fed 10 people easily.
Laxmi Rai
[email protected]I didn't have any red lentils on hand, so I used green lentils instead. It turned out great!
Jason Domican
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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.