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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
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Slow Cooker Pumpkin, chickpea and lentil stew

Submitted by: CKBYMOMMY

Introduction

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

    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

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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.






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Member Ratings For This Recipe

  • 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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