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Pumpkin, Chickpea and Red Lentil Stew Recipe

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This recipe for Pumpkin, Chickpea and Red Lentil Stew is from Entertain With Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes (you may use 1 can of pumpkin instead of fresh)
(1) 15-ounce can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots, sliced 1/2 inch thick
1 c chopped onion (1 large)
1 c red lentils, rinsed and drained
2 T tomato paste
1 T grated fresh ginger
1 T lime juice
1 t ground cumin
1/4 t salt
1/4 t ground turmeric
1/4 t ground black pepper
4 c chicken or vegetable broth
2 T chopped fresh cilantro
plain nonfat yogurt (optional)
Directions:
Directions:
In a 3 1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Add the chopped fresh cilantro and yogurt as topping. Makes 6 (1-1/3 cup) servings.

 

 

 

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