Chickpea, Lentil and Winter Squash Stew

Ingredients

• 3/4 cup chickpeas (garbanzo beans) dried
• 2 1/2 pounds butternut squash peeled
• seeded and cut into 1-inch cubes
• or other winter squash
• 4 medium carrots or 2 large ones
• peeled and cut into 1/2-inch pieces
• 1 large onions chopped
• 1 cup lentils
• red (masoor dal)
• 1 quart stock 4 cups
• vegetable broth or low salt chicken broth
• 2 1/2 tablespoons tomato paste
• 1 tablespoon ginger freshly peeled and finely chopped
• 2 teaspoons cumin or to taste
• ground
• 3/4 teaspoon salt or more to taste
• 1/4 teaspoon saffron threads optional
• 1 x black pepper freshly ground
• 4 tablespoons lime juice freshly squeezed
• 23 cup peanuts
• unsalted roasted
• or hazelnuts
• coarsely chopped
• 1/2 cup cilantro freshly chopped

Instructions

1. Cover chickpeas in 2-inch cold water for overnight.
2. Or add dried beans in a large pot with enough water to cover by 2 inches.
3. Bring to a boil over high heat.
4. Remove from heat and let stand for 1 hour.
5. Drain when ready to use.
6. Mix together the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
7. Cover with the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 1/2 to 6 hours or longer.
8. Add lime juice and stir until well combined.
9. Sprinkled with toasted peanuts and cilantro.
10. Serve warm.