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    Squash, Chickpea & Red Lentil Stew: Recipe Ingredients

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    tobizarre
    The recipe is for a North African-inspired vegetarian stew made with squash, chickpeas, red lentils, vegetables, and spices like ginger, cumin, and saffron, which is simmered for 5-6.5 hours until the chickpeas and lentils are tender and can be served over rice or spinach.

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    © All Rights Reserved
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    Squash, Chickpea & Red Lentil Stew: Recipe Ingredients

    Uploaded by

    tobizarre
    18 views3 pages
    The recipe is for a North African-inspired vegetarian stew made with squash, chickpeas, red lentils, vegetables, and spices like ginger, cumin, and saffron, which is simmered for 5-6.5 hours until the chickpeas and lentils are tender and can be served over rice or spinach.

    Original Description:

    Vegan Soups — delicious

    Original Title

    Soups

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    The recipe is for a North African-inspired vegetarian stew made with squash, chickpeas, red lentils, vegetables, and spices like ginger, cumin, and saffron, which is simmered for 5-6.5 hours until the chickpeas and lentils are tender and can be served over rice or spinach.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views3 pages

    Squash, Chickpea & Red Lentil Stew: Recipe Ingredients

    Uploaded by

    tobizarre
    The recipe is for a North African-inspired vegetarian stew made with squash, chickpeas, red lentils, vegetables, and spices like ginger, cumin, and saffron, which is simmered for 5-6.5 hours until the chickpeas and lentils are tender and can be served over rice or spinach.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Squash, Chickpea & Red Lentil Stew

    Modeled on North African stews, this aromatic vegetarian main course


    can be served over brown rice or steamed spinach.

    RECIPE INGREDIENTS
    3/4 cup dried chickpeas
    2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled,
    seeded and cut into 1-inch cubes
    2 large carrots, peeled and cut into 1/2-inch pieces
    1 large onion, chopped
    1 cup red lentils
    4 cups vegetable broth
    2 tablespoons tomato paste
    1 tablespoon minced peeled fresh ginger
    1 1/2 teaspoons ground cumin
    1 teaspoon salt
    1/4 teaspoon saffron (see Note)
    1/4 teaspoon freshly ground pepper
    1/4 cup lime juice
    1/2 cup chopped roasted unsalted peanuts
    1/4 cup packed fresh cilantro leaves, chopped


    DIRECTIONS
    Soak chickpeas in enough cold water to cover them by 2 inches for 6
    hours or overnight. (Alternatively, use the quick-soak method: Place
    beans in a large pot with enough water to cover by 2 inches. Bring to a
    boil over high heat. Remove from heat and let stand for 1 hour). Drain
    when ready to use.

    Combine the soaked chickpeas, squash, carrots, onion, lentils, broth,
    tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow
    cooker.

    Put on the lid and cook on low until the chickpeas are tender and the
    lentils have begun to break down, 5 to 6 1/2 hours.

    Stir in lime juice. Serve sprinkled with peanuts and cilantro.



    Curried Vegetable Stew with Couscous

    Makes: 4 servings
    Prep time: 20 minutes
    Cook time: 20 minutes
    Ingredients
    1 tablespoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon curry powder
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 1/4 cup water
    3 tablespoons olive oil
    1/2 cup chopped onion
    1 tablespoon chopped garlic
    1 tablespoon chopped fresh cilantro
    1 head cauliflower, cut into florets
    2 zucchini, diced
    1 cup green beans, cut into 1/2-inch diagonal pieces
    1 cup canned chickpeas, drained and rinsed
    1 cup diced fresh tomatoes
    Cooked couscous

    Directions
    1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a
    small bowl until smooth. Set aside.

    2. Heat olive oil in a large skillet over medium heat. Add onion, garlic,
    cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins
    to soften.

    3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1
    cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5
    minutes, or until vegetables are just tender.

    4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with
    couscous, if desired.


    Cannellini and Cabbage Soup

    Makes: 6 servings
    Prep time: 20 minutes
    Cook time: 10 minutes

    Ingredients
    1 tablespoon olive oil
    3 cups thinly sliced cabbage
    2 carrots, sliced
    6 garlic cloves, minced
    1 teaspoon dried thyme
    1/4 teaspoon black pepper
    2 cans (14 ounces each) low-sodium chicken broth
    1 can (14 1/2 ounces) no-salt-added diced tomatoes
    1 cup water
    1/4 cup tomato paste
    2 cans (15 ounces each) cannellini beans, rinsed and drained

    Directions
    1. In a large pot, heat olive oil over high heat. Add cabbage, carrots,
    garlic, thyme, and pepper; cook 2 to 3 minutes.
    2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a
    boil, then reduce heat. Simmer, covered, for 8 minutes, or until
    vegetables are tender, stirring occasionally.
    3. Mash half the beans with a fork. Add all the beans to the pot. Heat
    through and serve.

    Nutrition facts per serving: 164 calories, 11g protein, 30g
    carbohydrate, 4g fat (1g saturated), 9g fiber

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