Recipe: Slow Cooker Squash, Chickpea and Lentil Stew
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
- 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
- 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.