Tuesday, August 9, 2016

Squash, Chickpea & Red Lentil Stew

Ingredients for 8 servings

¼ cup lime juice
¼ cup packed fresh cilantro leaves, chopped
¼ teaspoon freshly ground pepper
¼ teaspoon saffron
½ cup chopped roasted unsalted peanuts
¾ cup dried chickpeas
1 cup red lentils
1 large onion, chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon salt
1 ½ teaspoons ground cumin
2 large carrots, peeled and cut into ½-inch pieces
2 tablespoons tomato paste
2 ½ pounds kabocha squash, or butternut squash, peeled, seeded and cut into 1-inch cubes
4 cups vegetable broth

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 ½ hours.

Stir in lime juice. Serve sprinkled with peanuts and cilantro.

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