Recipe: Slow Cooker Squash, Chickpea and Lentil Stew
Post By Olivia Martino, Registered Dietitian and Owner, Nourish Northwest
We are officially in soups and stews season and for many people this also means crockpot season. I am constantly getting asked for crockpot recipes and truth be told, I have not had very much experience using one! We just received a crockpot as a gift a couple of months ago and I have only used it a handful of times. I will keep experimenting and sharing good recipes I come across, but for now, here is one of my all time favorite winter stew recipes. In the past I converted it to a stove-top recipe but will try it as is in the slow cooker this time around. Enjoy and send any good crockpot recipes my way!
Squash, Chickpea & Red Lentil Stew
8 servings | Active Time: 30 minutes | Total Time: 8 hours
Ingredients
- 3/4 cup dried chickpeas
- 2 1/2 pounds kabocha squash, 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
- 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
Preparation
- 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.
- Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
- 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.
- Stir in lime juice. Serve sprinkled with peanuts and cilantro.
