Squash, Chickpea, and Lentil Stew Recipe

Looking for an easy Squash, Chickpea, and Lentil Stew recipe? Learn how to make Squash, Chickpea, and Lentil Stew using healthy ingredients.


Submitted by djb45

Makes 5 servings



Can use butternut or kabocha squash. Serving size approx 1 1/2 cup.

Recipe Ingredients for Squash, Chickpea, and Lentil Stew

3 serving Chickpeas (Garbanzos) Dried
16 oz Squash, Summer, Crookneck And Straightneck
4 cups vegetable broth
1 cup, chopped Carrots
1 large Onions
1 cup Lentils, Mature Seeds
2 tbsp Ketchup

Recipe Directions for Squash, Chickpea, and Lentil Stew

  1. Soak chickpeas in water for 6 hours or overnight. (Can use quick soak method as well.) Drain when ready to use.

  2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, ketchup, ginger, cumin, vinegar, and cayenne in a 6-quart slow cooker.

  3. 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.

Categories

Slow Cook, Vegetarian

Nutrition Facts
Serving Size 396.3g
Amount Per Serving
Calories
272
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
706mg
29%
Potassium
830mg
24%
Total Carbohydrates
50.4g
17%
Dietary Fiber
22.7g
91%
Sugars
5.2g
Protein
20.0g
Vitamin A 45% Vitamin C 22%
Calcium 6% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in vitamin A
  •   Bad points
  • High in sodium
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