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Squash, Chickpea & Red Lentil Stew - North African veggie

Make Squash, Chickpea & Red Lentil Stew - North African veggie at home with Dried Chickpeas, Carrots And Cut Into Inch, Onion, Red Lentils, and Vegetable Broth. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 2
• 1
• 1 cup
• 4 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   In a large pot with enough water to cover by 2 inches.

2. 2

   Bring to a boil over high heat.

3. 3

   Remove from heat and let stand for 1 hour.) Drain when ready to use.

4. 4

   Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

5. 5

   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.

6. 6

   Stir in lime juice.

7. 7

   Serve sprinkled with peanuts and cilantro.

8. 8

   Cover and refrigerate for up to 3 days or freeze for up to 1 month.

9. 9

   Yields 8 servings

10. 10

    Contributed to the FareShare Gazette by Chupa; 12 February 2007. www.fareshare.net