Chickpea, Lentil & Winter Squash Stew

Directions

Cover chickpeas in 2-inch cold water for overnight.

Or add dried 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.

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

Cover with the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5½ to 6 hours or longer.

Add lime juice and stir until well combined.

Sprinkled with toasted peanuts and cilantro.

Serve warm.