Chick Pea, Lentil, Sweet Potato, Squash Tika Masala Stew

Even though this dish has a long title, it is essentially an awesome Indian inspired stew with beautiful colors-all done in a crock-pot! I made the corn bread as a nice compliment to this dish.

Ingredients

• 1 can Chick Peas (garbanzo beans) rinsed and drained
• 1 can diced tomatoes
• 1 can Vegetarian Broth, Fat Free (14.5 oz)
• 1 Sweet Potato, peeled and cubed
• 1 onion, chopped and sautéed in a little olive oil
• ½ cup red lentils
• ½ butternut squash, microwaved and chopped
• ½ Jar Tika Masala Simmer Sauce
• 1 tsp Tika Masala Seasoning (it’s well worth the $5-7 investment, this is a seasoning I use all the time now)
• ½ tsp Chili Powder
• ½ tsp Salt
• ½ tsp pepper
• ½ tsp Garlic Powder
• ½ tsp Cumin
• 1 box Jiffy Corn Muffin Mix (1 egg, 1/3 cup milk)

Directions

Plug crock pot on and turn to high, add cans of vegetable broth, diced tomato and chick peas. Next add the red lentils, Tika Simmer Sauce, and all the seasonings. Peel and cut the Sweet Potato and add. Meanwhile, peel the butternut squash and just put it in a bowl in the microwave for about 12 minutes.  After 12 minutes take the squash out and let cool for a little, then cut up into chunks (this you will only add after during the last half of cooking). Sauté the onion in a little olive oil, and add directly into the crock pot. Leave on high for 3.5-4 hours (during the last hour, place the squash in, stir and close the lid again.)

Make the corn muffins according to directions

Serve soup with corn muffin

 Stew and corn bread ingredients

 The beautiful stew all done!