Vegetarian Chickpea, Squash, and Red Lentil Stew

The changing leaves and crisp autumn air have gotten me in the mood for stew. And since my sister is new to vegetarianism, I thought I’d help her brainstorm some hearty fall stews for the slow cooker. This stew is also great for freezing and saving for later. I found this recipe years ago somewhere online and have gradually changed quantities and ingredients here and there to fit my personal tastes. I hope you enjoy!

What You’ll Need

  • 2/3 can chickpeas (I prefer Goya brand)
  • 1 large butternut squash, cubed
  • 2 large carrots cut into semicircles or quarters
  • 1 medium onion
  • 1 cup red lentils
  • 4 cups veggie broth
  • 2 Tbsp tomato paste (did you know they sell tomato paste in tubes? I just found out!)
  • 1 Tbsp ground ginger
  • 1  1/2 ground cumin
  • 1/2 tsp salt
  • 1/4 teaspoon saffron (if you live in the Twin Cities, the cheapest place I’ve found this is at Kitchen Window)
  • 1/4 teaspoon ground pepper
  •  1/4 cup lime juice
  • 1/4 cup fresh cilantro, chopped

Yield: 8 servings


What To Do:

1. Combine chickpeas, butternut squash, carrots, onion, lentils, veggie broth, tomato paste, ginger, cumin, salt, saffron, and pepper in slow cooker (or crock-pot, as us Minnesotans say).

2. Cook on low for about 6 hours, or until lentils have broken down and chickpeas are tender.

3. Stir in lime juice and cilantro.

4. Enjoy with a good book and a warm sweater.

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