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Squash, Chickpea & Red Lentil Stew

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Squash, Chickpea & Red Lentil Stew


  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Total Minutes : 30 minutes
  • Servings: 2- 3 Servings 
  • CALORIES: Approximately 250 to 260 kcal


  • ¾ 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 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron, (see Note)
  • ¼ teaspoon freshly ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted unsalted peanuts
  • ¼ cup packed fresh cilantro leaves, chopped


  1. Chickpeas should be soaked in 2 inches of cold water for at least 6 hours or overnight. 
  2. When ready to use, drain the beans (or use the quick-soak method, which involves placing the beans in a big pot with water that covers them by 2 inches, bringing the mixture to a boil over high heat, removing the pan from the heat, and letting the beans stand for 1 hour).
  3. In a 6-quart slow cooker, mix the soaked chickpeas with the squash, carrots, onions, lentils, broth, tomato paste, ginger, cumin, salt, saffron, and pepper.
  4. Cover the pot and simmer for 5 to 6 1/2 hours, or until the lentils are breaking down and the chickpeas are fork-tender.
  5. Add lime juice and stir. Sprinkle cilantro and peanuts over top before serving.

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