Winter Squash, Chickpea & Red Lentil Stew

May 16, 2023May 16, 20230 0
Winter Squash, Chickpea & Red lentil Stew
in Stew

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash , peeled , seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash , peeled , seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots , peeled and cut into 1-inch pieces
1 large onion , chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove , minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2 - 1 teaspoon salt ( to taste )
1/4 cup lime juice
1/4 - 1/2 cup chopped roasted unsalted peanuts
1/4 - 1/2 cup packed fresh cilantro leaves , chopped
1 lime , cut into 8 wedges

Nutrision Information

Servings Per Recipe
8
Calories
320
Sugar
9g
Fat
9g
Winter squash, chickpea & red lentil stew is the perfect meal to warm you up on a chilly day. This hearty stew is packed with savory flavors and nutrient-rich ingredients that will keep you satisfied for hours. It's vegan and gluten-free, making it a great meal option for people with dietary restrictions. The combination of squash, lentils, and chickpeas provides a balanced source of protein, fiber, and essential vitamins and minerals. This is a great make-ahead meal that can be enjoyed all week long.

Instructions

1.Soak the garbanzo beans overnight or bring to a boil in water for 2 min. remove from heat, let sit for 1 hr then drain.
2.In a large pot, add the vegetables and the lentils and pour 4 cups of vegetable broth into it.
3.Add the remaining ingredients except for the peanuts, cilantro, and lime wedges. Stir well to combine.
4.Cover the pot and bring to a boil. Reduce the heat and let simmer for 45 minutes – 1 hour or until the squash and lentils are tender.
5.Taste the stew and adjust the seasoning if necessary then remove the lid and let the stew simmer another 5-10 minutes until it thickens to desired consistency.
6.Serve the stew with roasted peanuts, cilantro leaves, and lime wedges.

PROS

This stew is filling, nutritious, and packed with flavor.

It’s vegan and gluten-free, making it a perfect meal option for people with dietary restrictions.

The ingredients are easy to find and the recipe is simple to follow.

CONS

This recipe requires some chopping and prepping time, so it may not be the best option for a quick weeknight dinner.

It makes a large batch, so it may be too much for a single person or small family.

HEALTH & BENEFITS

This stew is a great source of protein and fiber, thanks to the chickpeas and red lentils.
It’s also rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium.
The kabocha squash in this recipe is high in antioxidants and has been linked to improved heart health.

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