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Pumpkin, Chickpea and Red Lentil Stew

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

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Pumpkin, Chickpea and Red Lentil Stew photo Save this recipe 3
servings:
Makes 6 (1 1/3 cup servings)
Time:
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
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directions

  • 1

    Directions

  • 2

    In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

  • 3

    Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.


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Ratings & Reviews

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  • Suemae Ooi by ,

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


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