Squash, Chickpea & Red Lentil Stew

• 3/4 cup(s) dried chickpeas
• 2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 cup(s) red lentils
• 4 cup(s) vegetable broth
• 2 tablespoon(s) tomato paste
• 1 tablespoon(s) minced peeled fresh ginger
• 1 1/2 teaspoon(s) ground cumin
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) saffron
• 1/4 teaspoon(s) freshly ground pepper
• 1/4 cup(s) lime juice
• 1/2 cup(s) chopped roasted unsalted peanuts
• 1/4 cup(s) packed fresh cilantro leaves, chopped

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.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
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.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

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Taken from www.epicurious.com/recipes/member/views/squash-chickpea-red-lentil-stew-50050495 (may not work)