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Pumpkin, Chickpea, and Red Lentil Stew Recipe

kept byDBKJones

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
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
1/4 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)



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