Nourishing North African Winter Stew
Warm up your winter evenings with this hearty North African-inspired stew, bursting with flavor and nutrients. This vegetarian dish showcases the rich flavors of saffron, ginger, and cinnamon, harmoniously blending with tender chickpeas, lentils, and winter squash. Unlike canned chickpeas, the dried ones offer a firm texture that enhances the overall comforting experience of this stew. Its preparation is simplified by pre-chopping the vegetables and spices the night before, allowing you to effortlessly toss everything into the slow cooker in the morning. Perfect for busy days, this stew not only promises to warm your soul but also leaves you satisfied, nourished, and eager for leftovers.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Dried garbanzo beans
3/4 cup (Soaked in water for 6 hours or overnight)
Kabocha or butternut squash
2 1/2 lbs (Peeled, seeded, and cut into 1 to 1 1/2-inch cubes)
Carrots
3 large or 4 medium (Peeled and cut into 1-inch pieces)
Onion
1 large (Chopped)
Red lentils
1 cup (Rinsed)
Vegetable broth
4 cups (N/A)
Tomato paste
3 tablespoons (N/A)
Fresh ginger
1 1/2 tablespoons (Minced and peeled)
Garlic
1 clove (Minced)
Cinnamon
1/2 teaspoon (N/A)
Ground cumin
1 1/2 teaspoons (N/A)
Saffron
1/4 teaspoon (N/A)
Fresh ground pepper
1/2 teaspoon (N/A)
Salt
1/2-1 teaspoon (To taste)
Lime juice
1/4 cup (Freshly squeezed)
Chopped roasted unsalted peanuts
1/4-1/2 cup (N/A)
Fresh cilantro leaves
1/4-1/2 cup (Chopped)
Lime
1 (Cut into 8 wedges)
Instructions
1
Begin by soaking the dried chickpeas in cold water for 6 hours or overnight until they are fully hydrated. Alternatively, you can use the quick-soak method by boiling them for five minutes in plenty of water, then letting them sit for 1 hour. Drain once soaked.
2
Chop the kabocha or butternut squash into 1 to 1.5-inch cubes, ensuring they remain substantial enough to withstand the slow cooking process. Prepare the carrots and onion in similar sized pieces for an even cook.
3
In a large 6-quart slow cooker, combine the drained chickpeas, cubed squash, chopped carrots, diced onion, red lentils, vegetable broth, tomato paste, minced ginger, cinnamon, cumin, salt, saffron, and freshly ground pepper. Stir well to ensure all ingredients are evenly combined.
4
Cover the slow cooker with its lid and set it to cook on low for approximately 5.5 to 6.5 hours, or until the chickpeas are tender and the lentils have started to break down to create a stew-like consistency.
5
Once cooked, carefully stir in the lime juice and adjust the seasoning, adding additional salt if desired. If you are reserving some stew for leftovers, portion it out and adjust the lime juice accordingly. Reserve additional lime to add to reheated servings.
6
Serve the stew hot over a bed of rice—white or brown—and finish with a sprinkle of chopped roasted peanuts and fresh cilantro. Don't forget to include lime wedges on the side for added freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Nourishing North African Winter Stew?
It is a hearty, vegetarian, slow-cooked dish featuring chickpeas, lentils, and winter squash seasoned with North African spices like saffron and ginger.
Is this recipe suitable for vegetarians?
Yes, the recipe is specifically described as a vegetarian dish.
Is this stew gluten-free?
Yes, based on the tags provided, this recipe is gluten-free.
What kind of squash should I use?
You can use either Kabocha or butternut squash for this recipe.
How should I prepare the dried garbanzo beans?
Soak them in cold water for 6 hours or overnight until they are fully hydrated before draining.
What is the quick-soak method for chickpeas?
Boil the chickpeas for five minutes in plenty of water, then let them sit for 1 hour before draining.
Why use dried chickpeas instead of canned?
Dried chickpeas offer a firm texture that enhances the overall comforting experience of the stew compared to canned versions.
What size should I cut the squash and carrots?
Cut the squash into 1 to 1.5-inch cubes and prepare carrots in similar sized pieces for an even cook.
What size slow cooker is needed?
A large 6-quart slow cooker is recommended for this recipe.
How long does the stew need to cook?
The stew should cook on the low setting for approximately 5.5 to 6.5 hours.
How do I know when the stew is finished cooking?
The stew is ready when the chickpeas are tender and the lentils have started to break down to create a stew-like consistency.
When do I add the lime juice?
Carefully stir in the lime juice once the cooking process in the slow cooker is complete.
Can I prepare this recipe in advance?
Yes, you can pre-chop the vegetables and spices the night before to save time in the morning.
What are the primary spices used in this stew?
The key spices include saffron, fresh ginger, cinnamon, cumin, and freshly ground pepper.
What type of lentils are used?
The recipe calls for 1 cup of rinsed red lentils.
How should this stew be served?
Serve the stew hot over a bed of white or brown rice.
What garnishes are recommended?
Top the stew with chopped roasted peanuts, fresh cilantro, and a squeeze of lime from fresh wedges.
How much vegetable broth is required?
The recipe requires 4 cups of vegetable broth.
How many carrots are needed?
Use 3 large or 4 medium carrots, peeled and cut into 1-inch pieces.
How much fresh ginger is used?
The recipe uses 1.5 tablespoons of minced and peeled fresh ginger.
Is garlic included in the ingredients?
Yes, the recipe includes one minced clove of garlic.
Can I adjust the salt level?
Yes, you can add 1/2 to 1 teaspoon of salt to taste and adjust after cooking.
How much tomato paste is used?
The recipe calls for 3 tablespoons of tomato paste.
What kind of peanuts should I use for the topping?
Use 1/4 to 1/2 cup of chopped roasted unsalted peanuts.
How much saffron is needed?
The recipe requires 1/4 teaspoon of saffron.
Should I use a specific type of rice for serving?
The recipe suggests serving over either white or brown rice.
Does the stew contain onion?
Yes, it includes one large chopped onion.
How much cinnamon is added?
The recipe uses 1/2 teaspoon of cinnamon.
What provides the acidity in the dish?
The acidity comes from 1/4 cup of fresh lime juice and additional lime wedges served on the side.
How much cilantro is recommended for garnish?
Use 1/4 to 1/2 cup of chopped fresh cilantro leaves.