Rating: 3.5 stars
22 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 3

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

Source: EatingWell Magazine, February/March 2006




Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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 Facts

1 1/4 cups
283 calories; protein 14.4g; carbohydrates 46.4g; dietary fiber 12.8g; sugars 8.5g; fat 6.3g; saturated fat 0.9g; vitamin a iu 16558.6IU; vitamin c 24.5mg; folate 107.2mcg; calcium 99.9mg; iron 3.7mg; magnesium 76.8mg; potassium 869.8mg; sodium 667.2mg; thiamin 0.2mg; added sugar 1g.

2 1/2 starch, 1 vegetable, 1 1/2 lean meat