Best 3 Squash Chickpea Red Lentil Stew Recipes
## Squash, Chickpea, and Red Lentil Stew: A Hearty and Flavorful Stew Perfect for Fall
As the weather starts to cool and the leaves begin to turn, there's nothing quite like a warm and hearty stew to warm your soul. This squash, chickpea, and red lentil stew is packed with flavor and nutrition, making it the perfect meal for a busy weeknight or a cozy weekend lunch.
This stew is made with a variety of vegetables, including butternut squash, carrots, celery, and onion. The chickpeas and red lentils add protein and fiber, while the spices give the stew a warm and inviting flavor. The stew is also thickened with a bit of tomato paste and coconut milk, giving it a rich and creamy texture.
This stew is not only delicious, but it's also very easy to make. Simply sauté the vegetables in a large pot, add the chickpeas, lentils, and spices, and simmer until the vegetables are tender and the lentils are cooked through. Stir in the tomato paste and coconut milk, and serve hot.
This stew can be served on its own or with a side of rice, quinoa, or naan bread. It's also a great way to use up leftover vegetables. Feel free to add other vegetables to the stew, such as sweet potatoes, parsnips, or kale. You can also adjust the spices to your liking. For a spicier stew, add a pinch of cayenne pepper or chili powder. For a milder stew, omit the chili powder and add a bit of ground cumin instead.
No matter how you serve it, this squash, chickpea, and red lentil stew is sure to be a hit. It's a delicious, healthy, and easy-to-make meal that's perfect for fall.
**Additional Tips:**
* For a vegan stew, omit the yogurt and use a plant-based milk instead of cow's milk.
* If you don't have any coconut milk on hand, you can use a mixture of almond milk and heavy cream instead.
* This stew can be made ahead of time and reheated when you're ready to serve.
* Leftover stew can be frozen for up to 3 months.
WINTER SQUASH, CHICKPEA & RED LENTIL STEW
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
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 AND RED LENTIL STEW
Steps:
- Cooking Directions 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. Yield: 8 servings
SQUASH, CHICKPEA & RED LENTIL STEW
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.
Tips:
- Use a variety of vegetables. This stew is a great way to use up leftover vegetables, so feel free to add any that you have on hand. Some good options include carrots, celery, zucchini, and bell peppers.
- Don't skimp on the spices. The spices are what give this stew its flavor, so don't be afraid to use a generous amount. Some good options include cumin, coriander, turmeric, and paprika.
- Cook the stew until the lentils are tender. This will take about 30 minutes, but it's worth the wait. The lentils should be soft and creamy, not hard or crunchy.
- Serve the stew with your favorite toppings. Some good options include yogurt, cilantro, and naan bread.
Conclusion:
This squash, chickpea, and red lentil stew is a healthy, flavorful, and easy-to-make meal that's perfect for a weeknight dinner. It's packed with vegetables, protein, and fiber, and it's also vegan and gluten-free. So next time you're looking for a delicious and satisfying meal, give this stew a try. You won't be disappointed.
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