After all the sweets and candy following Halloween, I was ready for something light and savory and comforting. This Pumpkin Chickpea and Red Lentil Stew was perfect.

PUMPKIN CHICKPEA AND RED LENTIL STEW

1 pound of pumpkin, peeled, seeded and cut into 1-inch cubes

1 (15-ounce) can of chickpeas, rinsed and drained

3 carrots, sliced 1/2 inch thick

1 onion, chopped

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 ground turmeric

4 cups chicken broth

1/4 cup chopped peanuts (I forgot to add these)

2 tablespoons fresh cilantro, chopped

plain yogurt

In a slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, turmeric, 1/4 teaspoon salt and 1/4 teaspoon black 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. Ladle stew into bowls. Top servings with peanuts, cilantro and yogurt.

Enjoy!

Recipe adapted from Allrecipes Slow Cooker Favorites, 2013

allrecipes.com/recipes/everyday-cooking/slow-cooker/