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Pumpkin, Chickpea and Red Lentil Stew

CarolynCarolyn
  (4)
servings:Makes 6 (1 1/3 cup servings)
prep time:
25 minutes
total time:
8-10 houra

Ingredients

  • 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 3 medium carrots, sliced 1/2 inch thick
  • 1 cup chopped onion (1 large)
  • 1 cup red lentils, rinsed and drained
  • 2 tablespoons tomato paste
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken or vegetable broth
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped fresh cilantro
  • Plain nonfat yogurt (optional
Pumpkin, Chickpea and Red Lentil Stew photo
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Ratings

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AVERAGE RATING

(4)

reviews

  • Sue Mae

    by , December 6, 2009

    I added some cornstarch at the end to thicken things up, but otherwise it was very good!

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