Halal Consumer

Butternut Squash, Chickpea , and Lentil Stew
By: YaQutullah Ibraheem Muhammad, MS, RDN, LD
Servings: 8–10
INGREDIENTS
¾
2
4
1
1
4
3
1
1
½
1
1/4
½
1/4
½
½
1
cup dried chickpeas
pounds butternut squash, peeled, seeded, and
cut into 1-inch cubes
medium carrots, peeled and largely chopped
large onion, chopped
cup red lentils
cups Saffron Road All Natural Classic
Culinary Vegetable Broth
tablespoons tomato paste
tablespoon fresh ginger, peeled and minced
garlic clove, minced
teaspoon cinnamon
teaspoon ground cumin
teaspoon saffron
salt to taste
teaspoon fresh ground pepper
cup lime juice
cup chopped roasted, unsalted cashews
cup packed fresh cilantro leaves, chopped
lime, cut into 8 wedges
DIRECTIONS
1. Soak chickpeas in enough cold water to cover them by two inches for 6 hours or overnight.
Or you can use one 15-ounce can of chickpeas, drained.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger,
garlic, cinnamon, cumin, saffron, salt, and pepper in a 6-quart slow cooker.
3. Cover and cook on low until the chickpeas and lentils are tender to soft, about 5 to 6 hours.
4. Stir in lime juice and season with salt to taste.
5. Serve over brown rice or bulgur sprinkled with cashews and cilantro.
6. Place lime wedges on the side as garnish.
Fall 2016 | HALAL CONSUMER 25