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    Squash, Chickpea & Red Lentil Stew From EatingWell: February/March 2006 Subscribe to EatingWell Magazine Today! Average: Cancel rating Poor Okay Good Great Awesome Your rating: None Average: 3.8 (137 votes) Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. READER'S COMMENT: "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... * Recipe * Add/Read Comments (16) * login to save * print * share Squash, Chickpea & Red Lentil Stew Recipe 8 servings Active Time: 30 minutes Total Time: 8 hours (including the 1-hour quick-soak for chickpeas) Nutrition Profile Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free | View Our Nutrition Guidelines » 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, chopped * * * More Healthy Recipe Ideas * Recipes for a Crowd * Low-Calorie Mediterranean Dinners * Cheap Vegetarian Dinner Recipes * Fall Recipes for a Crock Pot * Healthy Vegetarian Crock Pot Recipes and Healthy Vegetarian Slow Cooker Recipes You Might Also Like * Red Lentil Soup with a Spicy Sizzle * Cauliflower & Red Lentil Curry * Eggplant & Chickpea Stew * Chicken & Chickpea Tagine * Island Red Beans (Habichuelas Coloradas Grandes) 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. Tips & Notes * Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. * Notes: 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. 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. Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv). Carbohydrate Servings: 2 1/2 Exchanges: 2.5 starch, 1 vegetable, 1.5 lean meat

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Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. Recipe: Squash, Chickpea, and Red Lentil Stew - Delish.com