Squash, Chickpea & Red Lentil Stew

Made it,
Loved it.

Serving size 8

Prep Time

Total Time 8HR

Ingredients

¾ cup dried chickpea
2 ½ lb kabocha squash (see note) or butternut squash, peeled, and 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 lentil
4 cup vegetable broth
2 Tbsp tomato paste
1 Tbsp minced peeled fresh ginger
1 ½ tsp ground cumin
1 tsp salt
¼ tsp saffon (see note)
¼ tsp freshly ground pepper
¼ cup lime juice
½ cup chopped roasted unsalted peanuts
¼ 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.

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.