HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Chickpea, Lentil and Butternut Squash](https://geauxaskalice.com/wp-content/uploads/2016/10/Chickpea-Lentil-and-Butternut-Squash.jpg)
Chickpea, Lentil and Butternut Squash
![Chickpea, Lentil and Butternut Squash](http://geauxaskalice.com/wp-content/uploads/2016/10/Chickpea-Lentil-and-Butternut-Squash-300x225.jpg)
Chickpea, Lentil and Butternut Squash Stew | Print |
Recipe By: Alice Morrow
Chickpea, Lentil and Butternut Squash Stew
Ingredients
- 2 c. peeled and diced butternut squash, ½” pieces
- 2 c. veggie broth
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 (14-oz.) can fire-roasted diced tomatoes
- 1 c. chopped Vidalia onion
- ¾ c. dried lentils, rinsed and sorted
- 1 t. ground cumin
- 1 t. coriander
- Salt/black pepper
- Olive oil
- Fresh thyme, garnish
- PAM
Instructions
- Coat inside of CROCK POT with PAM.
- Combine squash, broth, chickpeas, tomatoes, onion, lentils, cumin, coriander, salt and pepper. Mix well.
- Place in CROCK POT and cook on LOW 8-9 hours or on HIGH 4-4 ½ hours or until squash and lentils are tender.
- Ladle into shallow bowls.
- Drizzle with olive oil and garnish with sprig of thyme.