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
- 1½ 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
Directions
Step 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.
Step 2
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Step 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.
Step 4
Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Tips:
Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds.
Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving: 283 calories; protein 14.4g; carbohydrates 46.4g; dietary fiber 12.8g; sugars 8.5g; fat 6.3g; saturated fat 0.9g; vitamin a iu 16558.6IU; vitamin c 24.5mg; folate 107.2mcg; calcium 99.9mg; iron 3.7mg; magnesium 76.8mg; potassium 869.8mg; sodium 667.2mg; thiamin 0.2mg; added sugar 1g.
Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat