Squash, Chickpea and Red Lentil Stew - 48g Carbs, 11g Fiber 37 Net Carbs From Eating Well Magazine Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. NUTRITION PROFILE: Diabetes Appropriate Makes 8 servings Active Time: 30 minutes Total Time: 8 hours (including the 1-hour quick-soak for chickpeas) Ease of Preparation: Easy 3/4 cup dried chickpeas 2 1/2 lb kabocha (see Note) or 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 vegetable broth 2 Tbsp tomato paste 1 Tbsp minced peeled fresh ginger 1 1/2 tsp ground cumin 1 tsp salt 1/4 tsp saffron (see Note) 1/4 tsp freshly ground pepper 1/4 cup lime juice 1/2 cup chopped roasted unsalted peanuts 1/4 cup packed fresh cilantro leaves, chopped 1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. 2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. 3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. 4. Stir in lime juice. Serve sprinkled with peanuts and cilantro. Nutrition per Serving: 294 Calories, 7g Fat (1g Sat, 3g Mono), 0mg Cholesterol, 48g Carbs, 14g Protein, 11g Fiber, 578mg Sodium Nutrition bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv) 2 1/2 Carbohydrate Servings Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat Ingredient notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.