WINTER SQUASH, CHICKPEA & RED LENTIL STEW
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
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.
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personmanguy 3
[email protected]I'm definitely going to make this stew again. It's a new family favorite!
Tamer Zohair
[email protected]This stew is a great way to use up leftover winter squash. It's also a very affordable meal.
Samuel Osagumwenro
[email protected]I served the stew with a side of crusty bread. It was the perfect way to soak up all the delicious broth.
Arnold Gomez Poliga
[email protected]This stew is perfect for a cold winter day. It's warm, comforting, and filling.
Arafat Rahman
[email protected]I added some chopped kale to the stew for extra nutrition. It was a great addition!
Fuma green
[email protected]I was short on time, so I used canned chickpeas and lentils. The stew still turned out great!
Courtney Hutton
[email protected]I'm not a huge fan of squash, but this stew changed my mind. The squash was cooked perfectly and had a sweet, earthy flavor.
Sayde Upchurch
[email protected]The stew was a bit too spicy for my taste, but I was able to tone it down by adding some coconut milk.
nour khansa
[email protected]I followed the recipe exactly and the stew turned out perfectly. It was creamy, flavorful, and very satisfying.
Hazrat Saleem
[email protected]This is one of the best winter squash recipes I've tried. It's easy to make and packed with flavor.
Somer Slade-Sytek
[email protected]I made this stew for my family and it was a hit! Everyone loved the tender squash and the flavorful broth.
walkersky10 Lucas Horton
[email protected]This winter squash stew was an absolute delight! The combination of chickpeas, red lentils, and squash created a hearty and flavorful meal.