FAO Crock Pot Recipe #9 Squash, Chickpea & Red Lentil Stew Makes: 8 servings Active Time: 30 minutes Total Time: 8 hours (including the 1-hour quick-soak for chickpeas) 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 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. NUTRITION Per serving: 294 calories; 7 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 14 g protein; 11 g fiber; 578 mg sodium; 1029 mg potassium.
Posted on: Mon, 08 Jul 2013 13:41:05 +0000
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