vegan, gluten-free
Ingredients
1 can chickpeas
2 ½ lbs. butternut squash, peeled, seeded, and cut into 1′ cubes
2 large carrots, peeled, and cut into ½” pieces
1 large chopped onion
1 cup red lentils
2 Tbsp tomato paste
4 cups vegetable broth
1 Tbsp minced peeled fresh ginger (or 1 tsp ground ginger)
1 ½ tsp ground cumin
1 tsp salt
¼ tsp saffron
¼ tsp pepper
¼ cup lime juice
½ cup chopped, roasted, unsalted peanuts
¼ cup chopped cilantro leaves
INSTRUCTIONS
Combine all ingredients except lime juice, peanuts, and cilantro. Put in a 6 qt slow cooker. Cook on low 51/2 to 6 hours and the lentils have begun to break down. Stir in lime juice. Serve stew topped with peanuts and cilantro. Serves eight.
294 calories, 7 g fat (1 g, saturated), 11 g fiber, 48 g Carbohydrates, 14 g protein, 578 mg sodium
