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Ingredients
| canned pumpkin pie mix: 1 cup |
| canned chickpeas - garbanzo beans: 1 oz |
| carrots: 3 |
| frozen chopped onions: 1 cup |
| lentils: 1 cup |
| canned tomato paste: 2 tsp |
| ginger root: 2 tsp |
| lime juice: 1 tsp |
| ground cumin: 1 tsp |
| salt: 1/4 cup |
| ground turmeric: 1/4 tsp |
| black pepper: 1/4 tsp |
| soup - chicken vegetable: 4 cups |
| peanuts: 1/4 cup |
| fresh cilantro (coriander): 2 tsp |
Pumpkin, chickpea, and red lentil stew
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.