Squash, Chickpea & Red Lentil Stew

Name: Squash, Chickpea & Red Lentil Stew
Prep time: 9 h 24 min
Cook time: 9 h 24 min
Total time: 9 h 24 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes; 2 larges carrots, peeled and cut into 1/2-inch pieces; 177 milliliters dried chickpeas; 59 milliliters packed fresh cilantro leaves, chopped; 1 Tbsp minced peeled fresh ginger; 2 teaspoons ground cumin; 59 milliliters lime juice; 1 large onion, chopped; 0 teaspoons freshly ground pepper; 237 milliliters red lentils; 118 milliliters chopped roasted unsalted peanuts; 0 teaspoons saffron, (see Note); 1 teaspoon salt; 2 Tbsps tomato paste; 946 milliliters vegetable broth

Squash, Chickpea & Red Lentil Stew might be just the main course you are searching for. One portion of this dish contains about 14g of protein, 6g of fat, and a total of 290 calories. This recipe serves 8. Autumn will be even more special with this recipe. A mixture of pepper, ginger, chickpeas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 9 hours and 24 minutes. It is a good option if you're following a gluten free and vegan diet.