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Kwanzaa Stew

Ingredients
3/4 cup dried chickpeas
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large chopped onion
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
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. Drain. 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. Serves 8.

Nutrition Information Per Serving
294 calories
7 g fat (1 g sat, 3 g mono)
0 mg cholesterol
48 g carbohydrate
14 g protein
11 g fiber
578 mg sodium
Also a good source of Vitamin A, Vitamin C, Folate and Potassium

Recipe contributed by Dean Dietitian Mary M. Hughes, RD, MS, CD.