Squash, Chickpea & Red Lentil Stew
From EatingWell: February/March 2006
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
I substituted a few things:
I used canned chickpeas instead of dried. I used tumeric instead of saffron because it's too expensive. I used garlic and parsley instead of ginger and cilantro. I added garlic and hot sauce and it was very tasty! I used the slow cooker, 7 hours on low and served it with naan bread and a salad. Don't skimp on the lime and peanuts at the end - this made it even better.
Its's nice to see a crock pot recipe that isn't loaded with salt and canned soup ingredients.