Squash - Chickpea - Red Lentil Stew

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Ingredients

• 3/4 cup dried chickpeas

• 2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

• 2 large carrots, peeled and cut into 1/2-inch pieces

• 1 large onion, chopped

• 1 cup red lentils

• 4 cups vegetable broth

• 2 tablespoons tomato paste

• 1 tablespoon minced peeled fresh ginger

• 1 1/2 teaspoons ground cumin

• 1 teaspoon salt

• 1/4 teaspoon saffron (see Note)

• 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

Cooking Instructions

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.

Nutritional Information Per Serving

Calories 294  Carbohydrates 48  Fat 7  Saturated fat 1  
Mono unsaturated fat 3  Protein 14  Cholesterol 0  Fiber 11  Potassium 0  

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