Winter Squash, Chickpea & Red Lentil Stew

Name: Winter Squash, Chickpea & Red Lentil Stew
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 3 larges carrots or 4 medium carrots, peeled and cut into 1-inch pieces; 1 teaspoons cinnamon; 177 milliliters dried garbanzo beans; 59 milliliters packed fresh cilantro leaves, chopped; 2 Tbsps minced peeled fresh ginger; 1 garlic clove, minced; 2 teaspoons ground cumin; 1 teaspoons fresh ground pepper; 1 kilograms kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes; 237 milliliters red lentil; 1 lime, cut into 8 wedges; 59 milliliters lime juice; 1 large onion, chopped; 59 milliliters chopped roasted unsalted peanuts; 0 teaspoons saffron; 1 teaspoons salt (to taste); 3 Tbsps tomato paste; 946 milliliters vegetable broth

Winter Squash, Chickpea & Red Lentil Stew is a gluten free and vegan main course. This recipe serves 8. One portion of this dish contains about 13g of protein, 4g of fat, and a total of 261 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have tomato paste, salt, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours and 25 minutes.