BUTTERNUT SQUASH AND CHICKPEA STEW
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
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.
SQUASH, CHICKPEA & RED LENTIL STEW
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
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
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 & RED LENTIL STEW (HEALTHY; SLOW-COOKER)
Make and share this Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker) recipe from Food.com.
Provided by GoldsmithLissa
Categories One Dish Meal
Time 10h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
- Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
- Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
- If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.
Nutrition Facts : Calories 327.3, Fat 3, SaturatedFat 0.4, Sodium 467.5, Carbohydrate 65.3, Fiber 13.6, Sugar 9.9, Protein 16
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.
SQUASH AND CHICKPEA CURRY
Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger.
Provided by kelly in TO
Categories Curries
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
- Add squash, potato and chickpeas; stir to coat.
- Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
- Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
- Sprinkle with coriander.
SQUASH, CHICKPEA AND RED LENTIL STEW
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.
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BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN-SPICED STEW
From ambitiouskitchen.com
4.8/5 (101)Calories 431 per servingTotal Time 45 mins
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
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