Squash, Chickpea and Red Lentil Stew
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Ingredients
  • 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 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
Directions
1. 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.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
3. 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.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Nutrition Information
Per serving
Calories: 294
Carbohydrates: 48g
Fat: 7g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 14g
Cholesterol: 0mg
Dietary Fiber: 11g
Potassium: 0mg
Sodium: 578mg
Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv).
SERVES: 8
PREP TIME: 30 minutes
TOTAL TIME: 8 hours
LEVEL: Easy
MEETS THESE GUIDELINES:
Heart Healthy
High Potassium
Low Cholesterol
Low Sat Fat
High Fiber
Low Calorie
Diabetes Appropriate
MAKE AHEAD TIP:
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
RECIPE TIPS:
Notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds.

Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
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