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...

Chinese

📊 Recipe Overview

⏱️

6 Total Time

👥

8 Servings

⭐⭐

medium Difficulty

📝 Description

Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of...

🥘 Ingredients

Servings:

Original: 8

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

📋 Instructions

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.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Build flavor by sautéing aromatics like onions and garlic first.
💡 Season in layers throughout the cooking process.
💡 Simmer gently to avoid breaking down delicate ingredients.
💡 Taste and adjust seasoning just before serving.

Nutrition Facts

Per Serving

Serving Size: 1 portion (8 servings per recipe)

Calories 255.2

% Daily Value*

Total Fat 4.1g 6%

Saturated Fat 0.6g 3%

Sodium 225.9mg 10%

Protein 13g 26%

Additional Nutrition

Carbohydrates 46.3

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.