Pumpkin, Chickpea and Red Lentil Stew

Pumpkin, Chickpea and Red Lentil StewMake this tasty fall comfort food for those chilly evenings. A slow cooker recipe starring – pumpkin!
Makes: 6 servings (1 1/3 cups)
Prep: 25 min.
Cook: 8 -10 hours on low or 4-5 hours on high


1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15 oz. can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots sliced
1 cup chopped white onion (large size)
1 cup red lentils, rinsed and drained
2 tbsp. tomato paste
1 tbsp. grated fresh ginger
1 tbsp. lime juice
1 tsp. ground cumin
¼ tsp. salt (may add more at end to taste)
½ tsp. ground turmeric
½ tsp. white pepper
1 dash cayenne pepper (may add more as desired)
4 cups vegetable or chicken broth
2 tbsp. chopped fresh Italian parsley (garnish)
¼ cup nonfat yogurt (garnish)


1. In a 3-1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onions, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all ingredients.

2. Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

3. Serve in small shelled out pumpkin or bowl and top with Italian parsley and a drizzle of non-fat yogurt.