Squash, chickpea and red lentil stew
Tuesday July 6, 2010 12:05 PM
Ingredients:
How to prepare:
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 and cilantro. Serve with a tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 3/4 cup dried chickpeas
- 2 1/2 pounds kabocha squash (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 T. tomato paste
- 1 T. minced peeled fresh ginger
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. saffron
- 1/4 tsp. freshly ground pepper
- 1/4 cup lime juice
- 1/4 cup packed fresh cilantro leaves, chopped
How to prepare:
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 and cilantro. Serve with a tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
