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Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils

Adapted from EatingWell.
Course Soups
Keyword garbanzo beans, gluten free, slow cooker, squash
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Author Andrea Meyers

Ingredients

  • 3/4 cup dried garbanzo beans
  • 2-1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and sliced into rounds
  • 1 large onion, chopped
  • 1 cup red lentils
  • 32 ounces vegetable stock
  • 2 tablespoons tomato paste
  • 1 tablespoon peeled minced fresh ginger
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon saffron or achiote
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 2 ounces lime juice

GARNISH

  • roasted unsalted peanuts chopped
  • fresh cilantro leaves chopped

Instructions

Soak the Dried Garbanazo Beans

  • Choose your method: 
    No Heat: Pour the dried garbanzo beans into the medium bowl and add water until it is 2 inches (5 cm) above the beans. Allow the beans to soak for 12 hours. Drain and rinse well. 
    Heat: Boil beans in a heavy pot for three minutes. Remove from heat and set aside for 2 hours, covered. Drain the water and rinse well. 
    Pressure: Put the beans in pot with water and bring to pressure and cook for 5 minutes. Remove the pot from heat and allow the pressure to drop naturally. Drain the water and rinse well. (Note: Follow the manufacturer's directions for pressure cookers.)

Slow Cook

  • Add the beans, squash, carrots, onion, lentils, vegetable broth, tomato paste, ginger, cumin, saffron, ground pepper, and salt to the slow cooker pot. Cover and cook on low for 8 to 10 hours or high for 6 to 8 hours. If your pot has an automatic high/low setting, use that and cook for 8 hours.
  • Stir in the lime juice then serve in bowls, topping each with chopped peanuts and cilantro leaves.

Notes

Equipment
  • 5 to 6 quart slow cooker
  • medium bowl or pot with lid or pressure cooker
Other Spices to Use
  • Moroccan: Cumin, chili powder, ground cinnamon, garlic, ground cloves
  • Indian: Curry powder or garam masala
  • Mexican: Cumin, chipotle powder or chili powder
Recipe Notes
Total Time does not include overnight soaking for the beans.