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
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.
Recipe adapted from Allrecipes Slow Cooker Favorites, 2013