Kwanzaa recipe Squash, Chickpea & Red Lentil Stew Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice Ingredients 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, choppe Preparation 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. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Posted on: Fri, 26 Dec 2014 18:19:01 +0000
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