Warm up your winter nights with a bowl of Winter Squash, Chickpea & Red Lentil Stew—a hearty, nutrient-packed dish that’s as good for your body as it is for your soul. Bursting with vitamins, protein, and fiber, this cozy stew is the perfect way to nourish yourself while savoring the rich, comforting flavors of the season.
Image source: AI-generated
Ingredients
Main Ingredients:
- ¾ cup dried garbanzo beans (chickpeas), soaked
- 2½ lbs kabocha squash (or 2 lbs butternut squash), peeled, seeded, and cut into 1-inch cubes
- 3 large carrots (or 4 medium), peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
Spices & Seasonings:
- 1½ tbsp fresh ginger, minced
- 1 garlic clove, minced
- 1½ tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp saffron threads
- ½ tsp freshly ground black pepper
- ½–1 tsp salt (to taste)
- 3 tbsp tomato paste
For Serving:
- ¼ cup lime juice (plus lime wedges for garnish)
- ¼–½ cup chopped roasted unsalted peanuts
- ¼–½ cup fresh cilantro, chopped
- Cooked rice (white or brown)
Directions
1. Soak the Chickpeas:
- Overnight method: Cover chickpeas with 2 inches of cold water; soak for 6+ hours. Drain.
- Quick method: Boil chickpeas in water for 1 minute, then let stand for 1 hour. Drain.
2. Slow Cooker Assembly:
- In a 6-quart slow cooker, combine soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, cinnamon, saffron, pepper, and salt.
3. Cook:
- Cover and cook on low for 5½–6½ hours, until chickpeas are tender and lentils soften.
4. Finish & Serve:
- Stir in lime juice. Adjust salt to taste.
- Serve over rice, topped with peanuts and cilantro. Offer lime wedges on the side.
Chef’s Notes:
- For leftovers, reserve lime juice and add just before serving to maintain freshness.
- Keep squash/carrot pieces large to prevent overcooking.
