Best 7 Squash Chickpea And Red Lentil Stew Recipes

Indulge in a culinary journey with a flavorful and hearty Squash, Chickpea, and Red Lentil Stew, a symphony of vibrant vegetables, wholesome legumes, and aromatic spices. This delectable stew is a perfect blend of textures and flavors, featuring tender butternut squash, creamy chickpeas, and earthy red lentils, simmered in a rich tomato-based broth infused with exotic spices. Accompany this delightful stew with a side of fluffy basmati rice, toasted pita bread, or a crusty baguette to complete this satisfying and nutritious meal. For a delightful appetizer or light lunch, explore the vibrant flavors of the Red Lentil, Spinach, and Feta Stuffed Mushrooms. These savory mushrooms are filled with a flavorful mixture of red lentils, spinach, feta cheese, and aromatic spices, making them a perfect party snack or a quick and healthy meal. Discover the goodness of wholesome grains with the Quinoa, Chickpea, and Spinach Salad, a refreshing and nutritious dish featuring fluffy quinoa, crunchy chickpeas, tender spinach, and a tangy lemon-tahini dressing. This versatile salad is perfect for a light lunch, a healthy side dish, or a flavorful addition to your meal prep routine. Embark on a culinary adventure with these delicious and wholesome recipes that showcase the versatility of squash, chickpeas, and red lentils, providing a delightful symphony of flavors and textures that will tantalize your taste buds.

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BUTTERNUT SQUASH AND CHICKPEA STEW

Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

EASY MOROCCAN CHICKPEA STEW

Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

WINTER SQUASH, CHICKPEA & RED LENTIL STEW

Winter Squash, Chickpea & Red Lentil Stew image

Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.

Provided by justcallmetoni

Categories Stew

Time 6h25m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2-1 teaspoon salt (to taste)
1/4 cup lime juice
1/4-1/2 cup chopped roasted unsalted peanuts
1/4-1/2 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedges

Steps:

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. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, 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, about 5 1/2 to 6 1/2 hours.
Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
Stir in lime juice. Season with salt to taste.
Serve over rice (white or brown) sprinkled with peanuts and cilantro.
Place additional lime wedges on the side for diners to add as they wish.

SQUASH, CHICKPEA & RED LENTIL STEW

Squash, Chickpea & Red Lentil Stew image

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Provided by EatingWell Test Kitchen

Categories Healthy Stew Recipes

Time 8h

Number Of Ingredients 15

Ingredients

¾ cup dried chickpeas
2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 ½ teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron, (see Note)
¼ teaspoon freshly ground pepper
¼ cup lime juice
½ cup chopped roasted unsalted peanuts
¼ cup packed fresh cilantro leaves, chopped

Steps:

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.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 46.4 g, Fat 6.3 g, Fiber 12.8 g, Protein 14.4 g, SaturatedFat 0.9 g, Sodium 667.2 mg, Sugar 8.5 g

SQUASH, CHICKPEA & RED LENTIL STEW

SQUASH, CHICKPEA & RED LENTIL STEW image

Categories Soup/Stew Bean

Yield 8 People

Number Of Ingredients 15

Ingredients

3/4 cup(s) dried chickpeas
2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup(s) red lentils
4 cup(s) vegetable broth
2 tablespoon(s) tomato paste
1 tablespoon(s) minced peeled fresh ginger
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) salt
1/4 teaspoon(s) saffron
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) lime juice
1/2 cup(s) chopped roasted unsalted peanuts
1/4 cup(s) packed fresh cilantro leaves, chopped

Steps:

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.

SQUASH, CHICKPEA AND RED LENTIL STEW

SQUASH, CHICKPEA AND RED LENTIL STEW image

Categories Soup/Stew Bean

Yield 8 servings

Number Of Ingredients 15

Ingredients

3/4 cup dried chickpeas
2 1/4 pounds kabocha (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

Steps:

1. 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. 2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. 3. 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. 4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

RED LENTIL VEGETABLE STEW

Red Lentil Vegetable Stew image

Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
2 teaspoons fresh thyme leaves
2 cloves garlic, finely chopped
1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups)
1/2 teaspoon ground turmeric
1 cup red split lentils, well rinsed and drained
6 cups homemade or store-bought low-sodium vegetable stock
2 cups cooked chickpeas (rinsed and drained, if using canned)
2 cups chopped curly kale
Kosher salt and freshly ground pepper
1 cup strained yogurt
2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish
Juice of 1 lime
Kosher salt and freshly ground pepper

Steps:

Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

Tips:

Choose the right squash: This recipe is versatile and can be made with a variety of squash, such as butternut squash, acorn squash, or kabocha squash. Choose a squash that is ripe and has a deep color.
Use a variety of lentils: This recipe calls for red lentils, but you can also use other types of lentils, such as brown lentils or green lentils. Lentils are a great source of protein and fiber.
Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Add any vegetables that you like, such as carrots, celery, or spinach.
Make it spicy: If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the stew. You can also add a dollop of Sriracha sauce or sambal oelek.
Serve with your favorite sides: This stew is delicious served with rice, quinoa, or bread. You can also serve it with a side of yogurt or raita.

Conclusion:

This squash, chickpea, and red lentil stew is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying meal, give this stew a try. You won't be disappointed!