Slow Cooker Pumpkin, chickpea and lentil stew
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
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
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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.
Member Ratings For This Recipe
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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
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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