Chickpea, Lentil and Winter Squash Stew

• 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

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.

chickpeas, butternut squash, carrots, onions, lentils, vegetable broth, tomato paste, ginger freshly, cumin, salt, black pepper, lime juice freshly squeezed, peanuts, cilantro freshly

Taken from recipeland.com/recipe/v/chickpea-lentil-winter-squash-s-51564 (may not work)