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Pumpkin, Chickpea, And Red Lentil Stew

Ingredients

• 1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 3 carrots, sliced 1/2 inch thick
• 1 cup chopped onion
• 1 cup red lentils
• 2 tablespoons tomato paste
• 1 tablespoon grated ginger
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon gound black pepper
• 4 cups chicken or vegetable broth
• 1/4 cup chopped peanuts
• 2 tablespoons chopped cilantro
• Plain nonfat yogurt (optional)

Directions

1. In a slow cooker combine all ingredients above up to peanuts.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Top each serving with peanuts, cilantro, and yogurt.

Attribution