Paul and I have been trying to add some variety to our meals including one meat-free meal each week. This has proven to be a challenge for me because I am basically a big, ol' carnivore. LOL
The other day I was searching for a recipe that would help use up the glut of squash we had from our CSA and this one popped up from the folks at Eating Well. Modeled on North African stews, this aromatic vegetarian main course could be served over brown rice or steamed spinach.
We found it to be very flavorful and the left overs were even better. The cilantro, peanuts & even some extra lime juice are musts - I wouldn't make it without them as they add an additional texture and layers of flavour.
Squash, Chickpea, and Red Lentil Stew
3/4 cup dried chickpeas
2 1/2 pounds kabocha squash 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
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
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.
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