Slow Cooker Pumpkin, chickpea and lentil stew

Name: Slow Cooker Pumpkin, chickpea and lentil stew Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 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

(3)

Minutes to Prepare: 10
Minutes to Cook: 480

Number of Servings: 6

Ingredients

1 pound pie pumpkin or winter squash,1 15-ounce can chickpeas (garbanzo beans)3 medium carrots1 cup chopped onion (1 large)1 cup red lentils, rinsed and drained2 tablespoons tomato paste1 tablespoon grated fresh ginger1 tablespoon lime juice1 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon ground turmeric1/4 teaspoon ground black pepper4 cups chicken or vegetable broth1/4 cup chopped peanuts2 tablespoons chopped fresh cilantro1 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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

CD8078808
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
CD8649065
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