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Squash, Chickpea & Lentil Stew
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Category |
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Salads - Soups - Sidedishes
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Category |
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Vegetarian
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Servings |
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8
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Ingredients |
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3/4 C dried chickpeas
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2 1/2 lb kabocha squash or butternut, peeled, seeded, and cut into 1 in cubes
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2 large carrots, pealed and cut into 1/2 in pieces
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1 large onion, chopped
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1 C red lentils
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4 C vegetable broth
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2 T tomato paste
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1 1/2 tsp ground cumin
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1 tsp salt
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1/4 tsp saffron
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1/4 tsp fresh ground pepper
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1/4 C lime juice
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1/2 C chopped roasted unsalted peanuts
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1/4 C packed fresh cilantro leaves, chopped
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Instructions |
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Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. Drain when ready to use.
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Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, cumin, salt, saffron and pepper in a 6-quart slow cooker.
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Put on the lid and cook on low until chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
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Stir in lime juice. Serve sprinkled with peanuts and cilantro.
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Originally Submitted
10/5/2011
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