From the Be Well Kitchen:
Lentil Chickpea Stew Recipe

Lentil Chickpea Stew

By Be Well Health Coach Courtney Blatt

A close friend gave me a Crock-Pot as a wedding gift. She’s a busy mother of four and said it was her secret weapon. The slow cooker sat in storage for at least a year before I attempted to use it. For someone with little cooking experience, it looked scary! Little did I know it would become a lifeline to creating healthy, fresh meals for the entire family. It’s put to good use at least three times a week for everything from rotisserie chicken to soups.

One of my favorite slow cooker meals is a lentil and chickpea stew. It’s full of flavor and hearty enough to satisfy for lunch or a light dinner. This dish takes a little planning ahead as you need to soak the chickpeas overnight. In the morning, combine all soaked beans with the other ingredients listed below, select the low setting and 6 hours later, it’s ready!

Lentil Chickpea Stew Recipe:

  • 3/4 cup dried chickpeas (soak overnight)
  • 2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups of organic vegetable broth
  • 2 tablespoons of organic tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice
  • 1/4 cup packed fresh cilantro leaves, chopped

Sign up for my free weekly newsletter
And Receive The First Chapter Of My New Book

...and how you can stay young, slim and happy

  • LK

    this looks great, if you are using canned chickpeas, how many cans? and if you don’t have crock pot, how long to cook it?

  • Michelle Melson Mock

    I made this last week and again today. Very flavorful with the lime, fresh ginger, tomato paste and cilantro. I added a cinnamon stick, too.