Recipe: Squash, Chickpea & Red Lentil Stew

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
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 spiceshowlist_icon.gif, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
Per serving: 304 calories; 7 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 51 g carbohydrate; 15 g protein; 12 g fiber; 579 mg sodium; 1029 mg potassium; 0 g added sugars
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meatshowlist_icon.gif
Nutritionshowlist_icon.gif Bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv).

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as gluten-free, the serving suggestions that accompany it may contain gluten.

3/4 cups of dried chickpeas

2 1/2 pounds of kabocha squash
2 large carrots
1 large onion
1 cup of red lentils
4 cups of vegetable broth
2 tablespoons of tomato paste
1 tablespoon of minced peeled fresh ginger
1 1/2 teaspoon of ground cumin
1 teaspoon of salt
1/4 teaspoon of saffron
1/4 teaspoon of freshly ground pepper
1/4 cup of lime juice
1/2 cup of chopped roasted unsalted peanuts
1/4 cup of packed fresh cilantro leaves
Preparation Instructions
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.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
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.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

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