Simply Healthy Family: Pumpkin, Chickpea and Red Lentil Stew {slow cooker}

1.10.13

Pumpkin, Chickpea and Red Lentil Stew {slow cooker}


We have to create our own sense of Fall here in Phoenix. Sadly, it's still in the upper 90's most of the day, cooling down to a brisk 85F by dinner time. *sighhh

No worries. Flavors of the season can still make me feel like it's actually Fall outdoors and if I close my eyes and breath in deeply, inhaling the scents of pumpkin, and spices coming from the kitchen I can almost imagine the oranges, yellows and reds of changing leaves.

Then I open my eyes, look out the window and remember cacti don't have leaves. Oh well. Bring on the stew!










This was the first of many delicious, full of flavor comforting autumn foods we will enjoy this season.
It did in fact have more broth than the picture showed but I must not have put enough in this bowl. I love slow cooker meals as they are a life saver during the busy school and work weekdays. With 4 kids we have practices, cub scouts and dance lessons most every evening. It's so nice to walk in the door to a hot, home made dinner we can all sit down to together.



Is there anything better than slow cooked pumpkin in mild spices? The ginger was amazing in this and I think I will add a bit more next time, maybe a pinch of cinnamon too. This dish is full of good for you protein and is a very filling dinner. The kids all loved it!




Makes: 6 servings

Prep 25 minutesCook 8 hrs to 10 hrs  (low) or 4-5 hours (high)

ingredients
  • 1                     pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
  • 1
    1 cup dried chickpeas (garbanzo beans),  soaked overnight, drained and rinsed
  • 3
    medium carrots, sliced 1/2 inch thick
  • 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
  • 1/2
    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

  • Plain nonfat yogurt (optional)

directions
1.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.
2.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 peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.









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15 comments:

  1. This is DELICIOUS! Thank you, Gwen.

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  2. I love my slow cooker, but I can't find many meatless recipes to use in it -- this sounds fantastic! It's fantastic when the instructions are basically put everything in one place, walk away, come back when you're hungry

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  3. I love that this is prepared in the slow cooker. Looks very tasty!

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  4. this sounds delicious Gwen! Now to get over my fear of cutting pumpkins...I jut tackled my first butternut squash so I better try this while my confidence is high!

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    Replies
    1. LOL, I know what you mean! Try poking a few holes in it with a fork and roasting for 15 min. to soften up the skin but still keep the flesh firm enough to cut into cubes.

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  5. I am definitely in the mood for fall stews, even though the weather isn't anywhere near chilly here either! So comforting!

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  6. This looks soulful. I have been turning to slow cooker meals to get a good meal to my family during the week. This is a great one.

    Velva

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  7. This food looks so delicious. I want to make this recipe. I think its also good for pet's. Because Homemade pet food is very nutritious.
    I like to read this types of article.
    Pet Food

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  8. I love hearty stews, whether it's fall or not! And I'm so impressed your kids eat veggies and lentils so heartily. Definitely something to keep introducing to Little Man (whose current favorites including plain white pasta and Cheerios) :)

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    Replies
    1. Haahaa, been there too. ;)

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  9. I always wonder what other people cook with pumpkin-)) Pumpkin every where, and I love them! Your recipe definitely looks scrumptious-)) Thank you for sharing.

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  10. Oh, this sounds SO heavenly. Perfect for fall + I love that it uses the slow-cooker!

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  11. Looks fantastic Gwen! For the record you can have my completely barren trees and I'll take your cacti any day! My slow cooker has been in full swing these days and I'm excited to add this recipe to the list!

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  12. Looks fantastic Gwen! Perfect for a chilly NH October night! Thank you, as always for the delicious AND healthy recipes!

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