Squash, Chickpea & Red Lentil Stew
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Ingredients
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3/4 cup dried chickpeas
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2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
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2 large carrots, peeled and cut into 1/2-inch pieces
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1 large onion, chopped
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1 cup red lentils
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4 cups vegetable broth
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2 tablespoons tomato paste
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1 tablespoon minced peeled fresh ginger
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1 1/2 teaspoons ground cumin
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1 teaspoon salt
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1/4 teaspoon saffron, (see Note)
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1/4 teaspoon freshly ground pepper
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1/4 cup lime juice
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1/2 cup chopped roasted unsalted peanuts
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1/4 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.
Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Nutrition information
Calories 294, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 578 mg, Carbohydrate 48 g, Fiber 11 g, Protein 14 g, Potassium 1029 mg. Daily Values: Vitamin A 310%, Vitamin C 50%. Exchanges: Starch 2.5,Vegetable 1,Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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