Squash Chickpea Red Lentil Stew Recipes

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WINTER SQUASH, CHICKPEA & RED LENTIL STEW



Winter Squash, Chickpea & Red Lentil Stew image

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

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

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.

SQUASH, CHICKPEA & RED LENTIL STEW



Squash, Chickpea & Red Lentil Stew image

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Provided by EatingWell Test Kitchen

Categories     Healthy Stew Recipes

Time 8h

Number Of Ingredients 15

¾ 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 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 ½ teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron, (see Note)
¼ teaspoon freshly ground pepper
¼ cup lime juice
½ cup chopped roasted unsalted peanuts
¼ cup packed fresh cilantro leaves, chopped

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.
  • 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.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 46.4 g, Fat 6.3 g, Fiber 12.8 g, Protein 14.4 g, SaturatedFat 0.9 g, Sodium 667.2 mg, Sugar 8.5 g

SQUASH, CHICKPEA AND RED LENTIL STEW



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

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