Squash, Chickpea, and Red Lentil Stew

By Dixie8686

Ingredients

• 3/4 cup beans, garbanzo, dried
• 2 1/2 pounds squash, kabocha - or butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large carrot(s) - peeled and cut into 1/2-inch pieces
• 1 large onion(s) - chopped
• 1 cup lentils, red
• 4 cups broth, vegetable
• 2 tablespoons tomato paste
• 1 tablespoon ginger, fresh - peeled, minced
• 1 1/2 teaspoons cumin, ground
• 1 teaspoon salt
• 1/4 teaspoon saffron
• 1/4 teaspoon pepper, black ground - freshly ground
• 1/4 cup lime juice
• 1/2 cup nuts, peanuts, unsalted - roasted, chopped
• 1/4 cup cilantro, fresh - packed, chopped

Preparation

Step 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.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

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.

Stir in lime juice. Serve sprinkled with peanuts and cilantro.