Squash, Chickpea And Red Lentil Stew Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3/4 cup dried chickpeas

1 tablespoon minced peeled fresh ginger

1/4 teaspoon freshly ground pepper

1 1/2 teaspoons ground cumin

2 tablespoons tomato paste

1 cup red lentils

1/2 cup chopped roasted unsalted peanuts

2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

4 cups vegetable broth

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1/4 teaspoon saffron (see Note)

1/4 cup packed fresh cilantro leaves, chopped

1/4 cup lime juice

1 teaspoon salt

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