Slow Cooker Squash, Chickpea & Red Lentil Stew
Written by: Sarah Muniz RD, LDN
This vegetable stew is inspired by typical North Africa stews and is traditionally served over rice or steamed spinach. It can be prepared ahead of time in the slow cooker and refrigerated for up to 3 days or frozen for up to 1 month for a quick dinner option after a long day at work!
Prep Time: 30 minutes
Cook Time: 8 hours
Makes: 8 servings
3/4 cup dried chickpeas
2 1/2 pounds butternut squash, cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
2 tablespoons tomato paste
1 tablespoons peeled fresh ginger, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron
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
- Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. Drain when ready to use.
- Combine the soaked chickpeas, squash, carrots, onions, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
- Cover with 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.
Serving Size: 1 1/4 cup cooked
Calories: 283, Fat: 6g, Protein: 14g, Carbohydrates: 46g, Fiber: 13g, Sodium: 667mg