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Squash, Chickpea and Lentil Stew
¼ cup chickpeas (canned)
1 cup butternut squash, peeled and cubed
5 baby carrots, sliced
1 Tbsp. onion, chopped
2 tsp. tomato paste
¼ cup lentils
2 ½ cups organic low-sodium chicken broth
Pinch of cumin
Pinch of pepper
1 sprig cilantro, finely chopped
1 tsp. olive oil
In pan sauté onion in olive oil until soft. Add carrots, butternut squash, carrots, chickpeas, tomato paste, lentils, herbs, spices and chicken stock. Bring to boil and simmer for 30 minutes.
Separate solid food from liquid. Place food in food processor and blend adding liquid little by little until the correct consistency is met.
