Squash, Chickpea & Red Lentil Stew

February/March 2006

Your rating: None Average: 3.6 (497 votes)

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

"It wasn't bad, but we definitely won't be making it again. Not very much flavor (and I did use the garlic, parsley & hot sauce). ***If you're going to try this recipe anyway, I would suggest making pumpkin bread as well. It's very...
Squash, Chickpea & Red Lentil Stew

48 Reviews for Squash, Chickpea & Red Lentil Stew


I added garlic (as suggested) and a little cayenne and made a non-slow-cooker version by using canned garbanzos. I gave the lentils a head start cooking separately, sauteed the onion, added the spices and the squash and carrot, and sauteed a few more minutes before combining the lentils and letting everything simmer til the squash and carrot were tender. The drained rinsed canned beans can be added close to the end and just cooked enough to get hot. Great served over layers of brown rice and baby spinach leaves.


Very easy to make in a slow cooker and tasty. I think next time I'll add garlic cloves. I skipped the peanuts but this will definitely be a new winter staple food for us!


Fabulous recipe. I skipped the saffron too and never missed it. I made it in a regular pot instead of the slow cooker and only took couple of hours, including cooking the chickpeas. It gets better the longer you keep in fridge/freezer. I eat it plain with some corn tortillas.


I should have read these comments and increased the ginger because I didn't really taste it in the finished product. I did have the saffron on hand, but I actually found the saffron taste a little overpowering - so be stingy when you add the saffron! I actually served this tonight in pita sandwiches stuffed with spinach leaves, cilantro leaves, and the stew. It made a great little pocket! As for this recipe, with some "tweaking," I would definitely make it again.


Taking an earlier suggestion I added a couple cloves of minced garlic, increased the fresh ginger and saffron. This is the second time I have made this and the squash and garbanzo beans took longer to cook than the lentils so I cooked each one separately, for 20 minutes, in water. Then, added everything in the slow cooker. To me, this turned out perfect and took about 4 hours to cook instead of 8 and the lentils still retained their shape.


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