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Squash, Chickpea & Red Lentil Stew

See full recipe on: Kitchen Daily



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

Nutrition 8 servings

Per Serving % Daily Value
Calories 284
Fat 6g 9%
Carbs 47g 15%
Protein 14g 28%
Fiber 14g 58%
Cholesterol
Sodium 77mg 3%
     
Fat
Carbs
Protein

Preparation








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