Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 237.2
- Total Fat: 4.0 g
- Cholesterol: 4.6 mg
- Sodium: 1,293.4 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 8.7 g
- Protein: 13.3 g
View full nutritional breakdown of Slow Cooker Pumpkin, chickpea and lentil stew calories by ingredient
Slow Cooker Pumpkin, chickpea and lentil stew
Submitted by: CKBYMOMMYIntroduction
From the BHG website, haven't tried it yet but it looks good, keeping it safe in my recipes until I can pick up a pumpkin. From the BHG website, haven't tried it yet but it looks good, keeping it safe in my recipes until I can pick up a pumpkin.Number of Servings: 6
Ingredients
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1 pound pie pumpkin or winter squash,
1 15-ounce can chickpeas (garbanzo beans)
3 medium carrots
1 cup chopped onion (1 large)
1 cup red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
4 cups chicken or vegetable broth
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1 1/2 cups Plain nonfat yogurt
Directions
Peel, seed, and cut the pumpkin into 1-inch cubes. Rinse and drain the beans. Cut the carrots into 1/2 inch thick slices.
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.
Top each serving with 1/4 cup yogurt, 2 teaspoons peanuts, and a sprinkle of cilantro.
Makes 6 (1-1/3 cup) servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
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.
Top each serving with 1/4 cup yogurt, 2 teaspoons peanuts, and a sprinkle of cilantro.
Makes 6 (1-1/3 cup) servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
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Member Ratings For This Recipe
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Very Good
I used dried chickpeas (avoiding the added salt problem all together) and it was delicious. I also topped it with toasted pumpkin seeds instead of the peanuts. I added a bit more turmeric, roasted garlic and some cayenne pepper. No need for added fat and calories when you can spice a dish up! - 11/18/11
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Sodium: 1,293.4 mg PER SERVING??!! As written, it is HALF of the total daily amount of sodium a healthy person should get in a day. It was easy enough to cut the sodium--no salt added beans, low sodium broth, unsalted peanuts, no added salt at all. Delicious with less sodium. Not so good as written. - 10/5/11
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