Warm up with our Squash, Chickpea & Red Lentil Stew! 🍲🌿 This hearty and nutritious stew is packed with flavors from squash, protein-rich chickpeas, and red lentils. Perfect for a cozy night in!

OVERVIEW

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

INGREDIENTS

• 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

DIRECTIONS

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.