Pumpkin, Chickpea and Red Lentil Stew {slow cooker}

We have to create our own sense of Fall here in Phoenix. Sadly, it's still in the upper 90's most of the day, cooling down to a brisk 85F by dinner time. *sighhh

No worries. Flavors of the season can still make me feel like it's actually Fall outdoors and if I close my eyes and breath in deeply, inhaling the scents of pumpkin, and spices coming from the kitchen I can almost imagine the oranges, yellows and reds of changing leaves.

Then I open my eyes, look out the window and remember cacti don't have leaves. Oh well. Bring on the stew!

This was the first of many delicious, full of flavor comforting autumn foods we will enjoy this season.
It did in fact have more broth than the picture showed but I must not have put enough in this bowl. I love slow cooker meals as they are a life saver during the busy school and work weekdays. With 4 kids we have practices, cub scouts and dance lessons most every evening. It's so nice to walk in the door to a hot, home made dinner we can all sit down to together.

Is there anything better than slow cooked pumpkin in mild spices? The ginger was amazing in this and I think I will add a bit more next time, maybe a pinch of cinnamon too. This dish is full of good for you protein and is a very filling dinner. The kids all loved it!

Makes: 6 servings

Prep 25 minutesCook 8 hrs to 10 hrs  (low) or 4-5 hours (high)

ingredients

• 1                     pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
• 1
  1 cup dried chickpeas (garbanzo beans),  soaked overnight, drained and rinsed
• 3
  medium carrots, sliced 1/2 inch thick
• 1
  cup chopped onion (1 large)
• 1
  cup red lentils, rinsed and drained
• 2
  tablespoons tomato paste
• 1
  tablespoon grated fresh ginger
• 1
  tablespoon lime juice
• 1
  teaspoon ground cumin
• 1/4
  teaspoon salt
• 1/2
  teaspoon ground turmeric
• 1/4
  teaspoon ground black pepper
• 4
  cups chicken or vegetable broth
• 1/4
  cup chopped peanuts
• 2
  tablespoons chopped fresh cilantro
• 
  
• Plain nonfat yogurt (optional)
• 
  

directions

1.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.

2.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.