Directions:
- Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
- Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
- Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
- If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.13 Kcal (1839 kJ) | ||
| Calories from fat | 174.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 30% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 398mg | 17% | |
| Potassium | 840.61mg | 18% | |
| Total Carbs | 33.92g | 11% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 12.48g | 50% | |
| Protein | 32.13g | 64% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.4mg | 30% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 189.88 Kcal (795 kJ) | ||
| Calories from fat | 75.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 30% | |
|---|---|---|---|
| Cholesterol | 46.04mg | 35% | |
| Sodium | 172.1mg | 17% | |
| Potassium | 363.49mg | 18% | |
| Total Carbs | 14.67g | 11% | |
| Sugars | 2.27g | 21% | |
| Dietary Fiber | 5.4g | 50% | |
| Protein | 13.89g | 64% | |
| Vitamin C | 6.4mg | 25% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 2.3mg | 30% | |
| Calcium | 34.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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