Squash, Chickpea, Red Lentil Stew

  • Cook Method: Slow Cooker
  • Dish Type: Main
  • Temp: Low
  • Prep Time: 30 minute(s)
  • Cook Time: 6.0 hour(s)
  • Servings: 8
  • Tags: no tags


3/4 cup Chickpeas , dried
2 1/2 lb Butternut squash , 1-inch cubes
2 large Carrot , peeled, 1/2-inch pieces
1 large Onion , chopped
1 cup Lentils (red)
4 cup Vegetable broth
2 tbsp Tomato paste
1 tbsp Ginger , minced, peeled, fresh
1 1/2 tsp Cumin , ground
1 tsp Salt
1/4 tsp Saffron
1/4 tsp Black pepper , ground
1/4 cup Lime juice
1/4 cup Peanuts , chopped, roasted, unsalted
1/4 cup Cilantro , fresh, chopped


  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.