Revised from Eating Well .
This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat this week.
Put all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!
Buy your slow cooker at Kitchen Caboodles 492 Avenue P (718) 998-91111 and get your free garlic saver from Gourmac.
Kitchen Kaboodles has a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.
- 3/4 cup dried chickpeas
- 2 1/2 lbs 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 tablespoon curry (optional)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron,
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
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.