| 14 | 490 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 h | 8 |
| 1/4 tsp | Black pepper |
| 2 large | Carrots (peeled, cut into 1/2-inch pieces) |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 1/2 tsp | Cumin |
| 1 tbsp minced | Ginger root |
| 1/4 cup | Lime juice (fresh) |
| 1/4 cup | Parsley, fresh (chopped, or cilantro) |
| 1 1/2 squash | Red kuri squash (peeled, seeded, cut into 1-inch cubes) |
| 1 cup | Red lentils, raw |
| 1/4 tsp | Saffron |
| 1 tsp | Salt |
| 2 tbsp | Tomato paste, canned |
| 4 cup | Vegetable stock/broth |
| 1 large | Yellow onion (chopped) |
Combine the chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a crockpot.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 6 to 8 hours.
Stir in lemon juice. Serve sprinkled with parsley/ cilantro.
Enjoy!
| Meat Alternative | 0.8 |
| Vegetables | 5.8 |
