EatingWell


15
2
What's This?
Serving size 8
Total Time

Ingredients

¾ cup dried chickpea2 ½ lb kabocha squash (see note) or butternut squash, peeled, and seeded and cut into 1-inch cubes2 large carrots, peeled and cut into 1/2-inch pieces1 large onion, chopped1 cup red lentil4 cup vegetable broth2 Tbsp tomato paste1 Tbsp minced peeled fresh ginger1 ½ tsp ground cumin1 tsp salt¼ tsp saffon (see note)¼ tsp freshly ground pepper¼ cup lime juice½ cup chopped roasted unsalted peanuts¼ 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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 294
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 3gm
  • Sodium 578mg 24%
  • Total Carbohydrates 48gm 16%
  • Fiber 11gm 11%
  • Protein 14gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Stew, Healthy, Low Calorie, African, Easy, Fall

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