Vegetarian

Slow Cooker Pumpkin, chickpea and lentil stew is for Soup.

Slow Cooker Pumpkin, chickpea and lentil stew takes 10 minutes to prepare.

Slow Cooker Pumpkin, chickpea and lentil stew takes 480 minutes to cook.

Slow Cooker Pumpkin, chickpea and lentil stew makes 6 servings.

The ingredients for Slow Cooker Pumpkin, chickpea and lentil stew are:

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

Here is how you make Slow Cooker Pumpkin, chickpea and lentil stew:

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: 6Recipe submitted by SparkPeople user CKBYMOMMY.

The nutritional information for Slow Cooker Pumpkin, chickpea and lentil stew is:

• 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

The dietary needs meet for Slow Cooker Pumpkin, chickpea and lentil stew is Vegetarian