Squash, Chickpea & Red Lentil Stew

49 Reviews
From: EatingWell Magazine February/March 2006

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Ingredients 8 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  • Tips: 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.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 1 1/4 cups
  • Per serving: 283 calories; 6 g fat(1 g sat); 13 g fiber; 46 g carbohydrates; 14 g protein; 107 mcg folate; 0 mg cholesterol; 8 g sugars; 1 g added sugars; 16559 IU vitamin A; 25 mg vitamin C; 100 mg calcium; 4 mg iron; 667 mg sodium; 870 mg potassium
  • Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat

Reviews 49

December 12, 2015
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By: EatingWell User
Bland, but easy to improve I like the idea but the taste is quite bland - Have modified it by roasting the butternut squash beforehand (just cut in chunks, season with olive oil and a good amount of spices, chilli and salt and roast in hot oven until cooked) Pros: MAkes a one dish meal Cons: not enough spices, red lentils per se are quite flavourless so they do benefit from strong hot flavo
October 19, 2015
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By: EatingWell User
Fall Delight Amazing fall prep dish, great to add chicken breast to it Pros: Filling Cons: NULL
October 03, 2015
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By: EatingWell User
Tasty when spiced up Just made this tonight and am very happy with it. I tripled the ginger, doubled the cumin and tomato paste, added three cloves of garlic, two tsp smoked paprika, one tsp turmeric, a chicken boullion cube, and about a cup of coconut milk (the kind you drink from the refrigerator section, not the canned condensed stuff). Cooked it in a dutch oven on low heat for about 3.5 hours (adding the canned garbanzo beans about 2 hours in), and it's perfect, very flavorful. Pros: NULL Cons: NULL
January 26, 2015
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By: EatingWell User
You want to nail this stew, saute crushed garlic, 1 large red and 1 medium white chopped onions in 1 cooking spoon Olive oil for 3 to 5 mins; add the tomato paste or sauce, leave on the stove, medium heat and keep stirring to prevent burning or sticking for another 5 mins., then add your broth or stock, cover and allow to boil for 3 to 5 mins, then add other ingredients. I used curry and turmeric, a pinch or 2 of cummin instead of saffron. Forget the ginger and lime. Chicken stock cube and a little hot pepper and you're done. The whole house smells exotic. I also used chickpeas from can. I know, I am from north Africa. Pros: NULL Cons: NULL
August 25, 2014
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By: EatingWell User
not as expected i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish Pros: healthy Cons: bland and mushy
July 31, 2014
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By: EatingWell User
Good when adding flavor I actually read a previous suggestion wrong and used pumpkin instead of the squash. The flavor and consistency probably wasn't the same, but it is still good. I also used green lentil and canned chick peas. I add waay more spice then called for: sage, a little chili powder, twice the salt and pepper. If I were to do it again, I'd broil the pumpkin first to get some carmalizing from it. Can't wait to taste it tomorrow! PS- the peanuts are ok, but I think hey take away from the natural flavors of the vegetables. Pros: Easy, Healthy, Adaptable Cons: Why settle for LESS spice?!
December 13, 2013
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By: EatingWell User
Gets better with Age Like the previous reviewer, I found this very flavorful and the left overs were even better. I was short on time so made it on the cooktop, used canned garbanzo beans and added an extra spoonful of tomato paste. The cilantro, peanuts & even some extra lime juice are musts in order to make it flavorful- I wouldn't make it without them. Pros: Healthy, flavorful Cons: It took a long time to cut up the squash
December 08, 2013
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By: EatingWell User
Easy, flavorful, unusual stew Read the reviews saying flavorless and upped the amount of ginger and lime--viola. Very flavorful indeed. I thought this was a great, simple, interesting dish. Pros: NULL Cons: NULL
November 02, 2013
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By: EatingWell User
Substantial, Tasty, Vegan This was the first time I used my crock pot and really enjoyed the result. I used dried chickpeas and did everything else as the recipe indicated. The flavors were more pronounced on the second day and the cilantro and peanuts really add to the dish. I also made Whole Grain Cornmeal muffins which were a terrific complement. Pros: Nice Flavors, Mild, Comfort Food when not feeling well Cons: NULL