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.