Ingredients

• 3/4 cup dried chickpeas
• 2 1/2 pounds kabocha squash, (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 tablespoon tomato paste
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron, (see Note)
• 1/4 teaspoon freshly ground pepper
• 1/4 cup lime juice
• 1/2 cup chopped roasted unsalted peanuts
• 1/4 cup packed fresh cilantro leaves, chopped

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Cooking Directions

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.

Step 2

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

Step 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.

Step 4

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