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Thursday, February 9, 2012

Crockpot Chickpea, Lentil & Butternut Stew

Okay, folks. It's time to take another extended break from the blog. Thank goodness I don't do this blogging thing for a living. I'd be fired by now! But at least I am giving notice for once, as opposed to just falling off the face of the earth. Because I am without the capacity to cook (or bake without restraint, said the blogger as she stuffed yet another giant peanut butter chocolate chip cookie, fresh from the oven, into her mouth. Note to self: blog these babies!!) at the moment. And because I can't seem to discuss anything but the bar exam and laws that could potentially be tested, I'm signing off for a few weeks. But I must say that I'm looking forward to my return. When I come back, I'll be post-bar exam Ashley, one year older, and with a super exciting announcement!! Oh the suspense, I know.... :)
For now, here is a wonderful stew that I made in the crockpot last week while Ron was in Minnesota. It's not the most glamorous meal to leave you with but it was really quite good. It lasted me the entire week Ron was gone. It was filling and I felt satisfied while eating it because it is packed with veggies and chickpeas and lentils and good stuff like that. As per usual, I added raisins and nuts because I just feel it's necessary to have the sweetness and crunch to combat the textures of the stew. It was delicious. I even substituted some diced sweet potato for the butternut squash. I highly recommend checking it out because it's so simple and lasts for days. Enjoy! And see you soon!
Crockpot Chickpea, Lentil and Butternut Stew
from Eat, Live, Run
Yield: 4-6 servings
  • 1 yellow onion, chopped
  • 1 Tbsp olive or canola oil
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 2-3 tsp garam masala
  • 1 butternut squash (about 3 lbs - average sized, peeled and chopped)
  • 1 x 28-ounce can diced tomatoes in tomato juice
  • 1 quart vegetable broth
  • 1 cup red lentils
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1-2 tsp sea salt (to taste)
  • fresh minced cilantro, optional, for serving
  1. Heat the oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Remove from heat.
  2. Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in crockpot. Turn the heat on LOW and cook for 8-10 hours.
  3. Season with sea salt to taste and serve with minced cilantro on top, if desired. And mix in raisins and chopped almonds if you are like me. :) 

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