Free Online Recipes
 |  

Sign Up login
 
 

Squash, Chickpea & Lentil Stew Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Squash, Chickpea & Lentil Stew

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   8

Ingredients
3/4 C dried chickpeas
2 1/2 lb kabocha squash or butternut, peeled, seeded, and cut into 1 in cubes
2 large carrots, pealed and cut into 1/2 in pieces
1 large onion, chopped
1 C red lentils
4 C vegetable broth
2 T tomato paste
1 1/2 tsp ground cumin
1 tsp salt
 
1/4 tsp saffron
1/4 tsp fresh ground pepper
1/4 C lime juice
1/2 C chopped roasted unsalted peanuts
1/4 C packed fresh cilantro leaves, chopped

Instructions
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, onion, lentils, broth, tomato paste, cumin, salt, saffron and pepper in a 6-quart slow cooker.
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.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.


Originally Submitted
10/5/2011





0 Out of 5 from 0 reviews

You can add this Squash, Chickpea & Lentil Stew recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.