Dinner

Squash, Chickpea, and Red Lentil Crockpot Stew is for Dinner.

Squash, Chickpea, and Red Lentil Crockpot Stew takes 25 minutes to prepare.

Squash, Chickpea, and Red Lentil Crockpot Stew takes 360 minutes to cook.

Squash, Chickpea, and Red Lentil Crockpot Stew makes 8 servings.

The ingredients for Squash, Chickpea, and Red Lentil Crockpot Stew are:

* 3/4 cup Chickpeas (garbanzo beans)
* 2 1/2 lbs (5 cups) Butternut Squash,peeled, seeded, and cubed
* 2 large Carrots,cut into 1/2" pieces
* 1 large Onion, chopped
* *Goya Red Lentils, 1/4 cup (52g), 1 cup (remove)
* 4 cups chicken broth sodium free (Herb ox)
* 2 Tbsp. Tomato Paste (My Essentials), 2 tbsp
* 1 Tbsp. Fresh Ginger peeled and minced
* 1 1/2 tsp. Cumin - ground
* 1/4 tsp. Black Pepper (Ground)
* 1/4 cup Lime Juice
* 1/4 cup fresh cilantro leaves, chopped
* 1 tsp. salt (optional) or Mrs. Dash

Here is how you make Squash, Chickpea, and Red Lentil Crockpot Stew:

1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (OR, use the quick-soak method: Place beans in large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.2. Combine the soaked chick peas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in a 6-quart slow cooker.3. Put on lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.4. Stir in lime juice. Serve sprinkled with cilantro.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user MYBESTNOW.

The nutritional information for Squash, Chickpea, and Red Lentil Crockpot Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.3

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 321.5 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 14.5 g
• Protein: 11.6 g