Squash stew is a fantastic and filling dish. It's savory and you can also make it sweeter or spicier depending on your tastes. It's a great way to get protein, fiber, and vitamins all in one dish. I was battling a really bad cold when I made this dish and it was a great way to get my nutrients in one simple dish.
From EatingWell: February/March 2006
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
8 servings / POINTS per serving: 6 / Active Time: 30 minutes | Total Time: 8 hours (including the 1-hour quick-soak for chickpeas)
· 3/4 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
· 1 1/2 teaspoons ground cumin
· 1 teaspoon salt
· 1/4 teaspoon saffron, (see Note)
· 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
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.
Per serving : 294 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 48 g Carbohydrates; 14 g Protein; 11 g Fiber; 578 mg Sodium; 1029 mg Potassium
2 1/2 Carbohydrate Serving / Exchanges: 2.5 starch, 1 vegetable, 1.5 lean meat
Tips & Notes
· Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
· Notes: 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 more fun recipes, check out my other blog, Becoming the You