Squash, Chickpea & Red Lentil Stew
Servings
2 -3
servingsPrep time
10
minutesCooking time
20
minutesCalories
250 -260
kcalCozy up with a bowl of this hearty Squash, Chickpea & Red Lentil Stew, packed with protein and fiber for a nourishing meal.
Ingredients
3/4 cup 3/4 Chickpeas , dried
2 1/2 pounds 2 1/2 Kabocha squash, or butternut squash, peeled, seeded and cut into 1-inch cubes
2 pcs 2 Carrots, large ,peeled and cut into 1/2-inch pieces
1 pc 1 Onion , large and chopped
1 cup 1 Red Lentils
4 cups 4 Vegetable Broth
2 tbsps 2 Tomato paste
1 tbsp 1 Ginger, peeled and minced
1 1/2 tsp 1 1/2 Cumin ground
1 tsp 1 Salt
1/4 tsp 1/4 Saffron
1/4 tsp 1/4 Pepper freshly ground
1/4 cup 1/4 Lime juice
1/2 cup 1/2 Peanuts, chopped roasted unsalted
1/4 cup 1/4 Cilantro leaves, chopped
Directions
- Chickpeas should be soaked in 2 inches of cold water for at least 6 hours or overnight.
- When ready to use, drain the beans (or use the quick-soak method, which involves placing the beans in a big pot with water that covers them by 2 inches, bringing the mixture to a boil over high heat, removing the pan from the heat, and letting the beans stand for 1 hour).
- In a 6-quart slow cooker, mix the soaked chickpeas with the squash, carrots, onions, lentils, broth, tomato paste, ginger, cumin, salt, saffron, and pepper.
- Cover the pot and simmer for 5 to 6 1/2 hours, or until the lentils are breaking down and the chickpeas are fork-tender.
- Add lime juice and stir. Sprinkle cilantro and peanuts over top before serving.
- Add the myveggie packets and mix
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